Flourless Hazelnut and Pear Torte
  • Canola oilfor brushing pan
  • 4tablespoons unsalted butter
  • 3/4cup light brown sugarpacked
  • 1 1/2pounds firm Comice or Bartlett pearspeeled, quartered, and sliced into 1/2-inch-think pieces
  • 3cups hazelnutstoasted, skins removed
  • 1cup pure maple syrup
  • 4tablespoons vanilla extract
  • 2tablespoons lemon zest
  • 1/2teaspoon salt
  • 4 eggs
  • 2 egg whites
  1. Preheat oven to 375˚. Brush bottom and sides of a 9-inch springform pan with oil.
  2. In a medium saucepan over medium heat, melt butter. Add brown sugar and cook, stirring occasionally, until bubbly and golden, about 4 minutes. Pour into springform pan, spreading evenly with a spatula. Arrange pear slices in two layers, forming concentric circles over caramel.
  3. Grind hazelnuts in a food processor until a coarse meal forms. Add syrup, vanilla, lemon zest, and salt; blend until incorporated. With motor running, add eggs through feed tube; blend thoroughly for 5–10 seconds, being careful not to overprocess.
  4. In a medium bowl, beat egg whites until soft peaks form. Pour batter carefully into bowl with egg whites (off to one side). Using a spatula, fold egg whites into batter just until incorporated. Pour batter into prepared pan; place on a baking sheet or piece of foil and bake for 55–60 minutes, until a sharp knife inserted comes out clean. (Cover lightly with foil if it’s getting too brown.) Cool completely in pan. Run a thin knife around pan edge; invert onto a serving plate and carefully remove sides.
Recipe Notes
Nutrition Facts
Flourless Hazelnut and Pear Torte
Amount Per Serving
Calories 324
% Daily Value*
Cholesterol 61mg 20%
Sodium 104mg 4%
Total Carbohydrates 35g 12%
Dietary Fiber 4g 16%
Protein 6g 12%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 324 cal, 52% fat cal, 20g fat, 3g sat fat, 61mg chol, 6g protein, 35g carb, 4g fiber, 104mg sodium