Hazelnut Pear Tart

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup chopped blanched hazelnuts
• 1/3 cup apricot preserves
• 2/3 cup chopped blanched hazelnuts, toasted
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 6 tablespoons butter, softened
• 1 egg, lightly beaten
• 2-3/4 pounds pears, peeled and sliced

1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts.
2. Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400u0b0 for 10 minutes. Remove from the oven; reduce heat to 350u0b0.
3. Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices.
4. Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

butter, sugar, vanilla, flour, blanched hazelnuts, apricot preserves, blanched hazelnuts, sugar, flour, butter, egg, pears

Taken from www.tasteofhome.com/recipes/hazelnut-pear-tart/ (may not work)