Thanksgiving Archives - A Classic Twist

Rosemary Brown Butter Popovers with Cranberry Orange Butter

Zainab Mansaray — Wed, 22 Oct 2025 10:34:00 +0000

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy.

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste.

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu.

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

salted butter
fresh rosemary
a few large eggs
whole milk
some grated Parmesan cheese
all-purpose flour
sea salt
dried cranberries
orange
honey
ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”.

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary.

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes.

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left.

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin.

Drizzle the browned butter and rosemary over the top of the batter, then mix it in.

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven.

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

More Fall Side Recipes

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

3 tablespoons salted butter, diced
1 tablespoon finely chopped fresh rosemary
4 large eggs, at room temperature
1 ½ cups whole milk, at room temperature
¼ cup grated parmesan cheese
1 1/2 cups all-purpose flour
½ teaspoon sea salt

For the cranberry orange butter:

¼ cup dried cranberries, finely chopped
1 cup salted butter, softened to room temperature
1 large orange, zested
2 tablespoons honey
½ teaspoon ground cinnamon

Instructions

Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in.
Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top.
While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking.
Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped.
It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together.
If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter.
For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference!
A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results.
If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm.
Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin.

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter.

Recommended Products

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The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

Cornbread Stuffing with Caramelized Leeks and Chestnuts

Zainab Mansaray — Wed, 15 Oct 2025 10:00:00 +0000

This cornbread stuffing with caramelized leeks and chestnuts is a twist on the classic holiday favorite. Honey-sweetened cornbread is married with the savory richness of caramelized leeks, aromatic herbs, and earthy chestnuts. The stuffing is moistened with vegetable broth and eggs to ensure a crisp top and tender inside texture. Enjoy this cornbread stuffing as a hearty side dish for any fall gathering or holiday meal!

Hey there, and welcome back, friends.

You are in for a savory treat!

There’s something so comforting about enjoying stuffing during the holidays, especially on Thanksgiving. The moment it starts baking and that warm, savory aroma fills the kitchen, I’m instantly reminded that the holidays have truly arrived, and I can’t help but feel a little giddy with excitement.

This is the first stuffing recipe I have shared on the blog, and it’s truly amazing!

This stuffing is made with homemade cornbread, not just any cornbread. It’s the star of this dish. It’s tender and slightly sweet and easy to make, and this time of year, if you’re hosting Thanksgiving, you need easy dishes!

Then you have savory components, such as caramelized leeks, celery, and chestnuts, which add a little texture to this dish. Using leeks instead of onions is a fun switch-up, and it works perfectly with the cornbread.

Rosemary, sage, and thyme tie this dish together and make every bite feel like Thanksgiving.

The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to two days in advance and stored separately. I share directions for how to make the stuffing ahead in the recipe card.

This dish has everything you want in a stuffing: a crispy top, tender and moist filling, texture, and plenty of flavor!

I can’t wait to serve this dish over Thanksgiving for my family to enjoy. It’s the perfect combination of comfort food and holiday magic!

Ingredients

medium grind cornmeal
all-purpose flour
sea salt
baking soda & baking powder
some honey
cultured low-fat buttermilk
a few large eggs
unsalted butter
olive oil
a few large leeks & celery
a few cloves of garlic
finely chopped rosemary, sage, & thyme
low-sodium vegetable broth or chicken broth
chestnuts

How to Make Cornbread Stuffing

Make cornbread the day before. Preheat the oven and lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on).

Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined.

Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining.

Drizzle the melted butter over the top and whisk it in until no streaks of butter remain.

Pour the cornbread batter into the prepared pan. Bake it in the preheated oven until the top is lightly golden and the edges are pulling away from the sides of the pan.

Cool the cornbread in the pan overnight without covering it up.

When you’re ready to make the stuffing, preheat the oven again. Use the parchment to lift the cornbread out of the pan, then cut it into cubes that are about 1 inch in size.

Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for until dry to the touch, about 10-15 minutes. Remove from the oven and set aside for now.

Increase the oven temperature to 375 degrees and grease a baking dish with butter or cooking spray.

Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt.

Cook, stirring every few minutes, until the leeks are caramelized and have turned golden brown, about 15-20 minutes.

Add the celery and cook until just softened, about 3-4 minutes.

Add the garlic and chopped herbs and cook for a minute, stirring regularly.

Then remove the pan from the heat and mix in the chestnuts.

Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.

In a separate bowl, whisk together the eggs with some broth and some salt.

Pour half of this over the stuffing, toss gently, then pour the rest over and toss again.

The cornbread should look very moist but not overly saturated. If it looks dry, add some more broth; about ¼ cup to ½ cup should be enough.

Dump the stuffing into the greased baking dish and spread it into an even layer.

Bake in the preheated oven on the middle rack until golden brown on top, about 30-40 minutes. Serve warm.

How to Store

Store the leftover stuffing either in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Reheat the stuffing in the oven until warmed.

More Fall Side Dishes

What do you think of this savory cornbread stuffing recipe? What would you serve as a main to go with this dish? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Cornbread Stuffing Recipe

Yield: 8 servings

Cornbread Stuffing with Caramelized Leeks and Chestnuts

Prep Time 25 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 55 minutes

Ingredients

For the cornbread:

1 cup medium grind cornmeal
1 cup all-purpose flour
¾ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
4 tablespoons honey
1 cup cultured low-fat buttermilk, at room temperature
1 large egg, at room temperature
½ cup unsalted butter, melted and slightly cooled

For the stuffing:

3 tablespoons unsalted butter
1 tablespoon olive oil
3 large leeks – cut in half lengthwise, thinly sliced crosswise, and rinsed well to remove grit
Sea salt, to taste
3 ribs celery, finely chopped
2 large cloves garlic, minced
1 ½ tablespoons finely chopped rosemary
1 ½ tablespoons finely chopped sage
1 tablespoon finely chopped thyme
2 large eggs
1 ½ - 2 cups low sodium vegetable broth or chicken broth
1 ½ cups cooked and peeled chestnuts, quartered

Instructions

Make cornbread the day before. Preheat the oven to 375 degrees. Lightly grease a 9-inch baking pan, then line it with parchment, leaving an overhang (this will make it easier to remove the cornbread later on). Whisk the cornmeal, flour, salt, baking soda, and baking powder until combined. Add the honey, buttermilk, and egg, and whisk until combined and there are no pockets of dry ingredients remaining. Drizzle the melted butter over the top and whisk it in until no streaks of butter remain. Pour the cornbread batter into the prepared pan. Bake it in the preheated oven for 20-25 minutes or until the top is lightly golden and the edges are pulling away from the sides of the pan. Cool the cornbread in the pan overnight without covering it up.
When you’re ready to make the stuffing, preheat the oven to 300 degrees. Use the parchment to lift the cornbread out of the pan, then cut it into 1-inch cubes. Place the cut cornbread on an unlined baking sheet. Bake it in the preheated oven for 10-15 minutes or until dry to the touch. Remove from the oven and set aside for now.
Increase the oven temperature to 375 degrees and grease a 9x13 baking dish with butter or cooking spray. Add the butter and olive oil to a large pan or skillet set over medium heat. When the butter is fully melted, add the sliced and cleaned leeks along with a pinch of salt. Cook, stirring every 1-2 minutes, until the leeks are caramelized and have turned golden brown. This will take 15-20 minutes. Add the celery and cook until just softened, about 3-4 minutes. Add the garlic and chopped herbs and cook for 1 minute, stirring regularly, then remove the pan from the heat and mix in the chestnuts. Add this mixture to a large bowl along with the dried-out cornbread cubes and toss gently to combine.
In a separate bowl, whisk together the eggs with 1 ½ cups of broth and 1 scant teaspoon of salt. Pour half of this over the stuffing, toss gently, then pour the rest over and toss again. The cornbread should look very moist but not overly saturated. If it looks dry, add another ¼ to ½ cup of broth.
Dump the stuffing into the greased baking dish and spread it into an even layer. Bake in the preheated oven on the middle rack for 30-40 minutes, uncovered, until golden brown on top. Serve warm.

Notes

If you can only find small/medium leeks, you’ll need 4 total.
Once you’ve sliced your leeks, make sure to rinse them well as they have a tendency to have grit in between some of the outer layers.
Cooked and peeled chestnuts are typically sold in packages on the international food aisle in well-stocked stores and are much more commonly available during the holidays.

Recipe Tips

Make sure to remove the rosemary, sage, and thyme leaves from their stems, then finely chop the leaves. Measure them for the recipe once they’re finely chopped.
To make the most of your time so you’re not standing around waiting to stir the leeks, use the time while they are caramelizing to chop the celery, garlic, and herbs.
Making the cornbread the night before and leaving it out to cool uncovered allows it time to dry out a little. You can make it the day of, but it still needs to be cooled completely first. You’ll need to dry the cornbread cubes out in the oven a little longer before making the stuffing, about 20-30 minutes total.
The cornbread and the caramelized leek, herb, and chestnut mixture can both be prepared up to 2 days in advance and stored separately. Keep the cornbread out at room temperature and the leek mixture in the refrigerator. On the day you’re ready to bake the stuffing, cut the cornbread into cubes and dry it out in the oven as instructed, then skip to the step of combining the cornbread cubes with the cooked leek mixture.
The drier the cornbread, the more stock you’ll need. Start with 1 ½ cups, then go from there. You’re looking for the cornbread to be very moist but not overly saturated.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cornbread Stuffing with Caramelized Leeks and Chestnuts appeared first on A Classic Twist.

Pecan Pie Brownies

Zainab Mansaray — Tue, 23 Sep 2025 10:00:00 +0000

These pecan pie brownies are rich, fudgy, and perfect for when you’re craving a bit of indulgence! The base is a fudgy brownie made with both cocoa powder and melted dark chocolate. The brownies are topped with a buttery, caramel-like pecan pie filling, then baked to golden perfection. The contrast between the dense, dark chocolate brownies and the gooey, nutty pecan topping makes these irresistible!

Who says that gooey pecan pie filling is for pecan pie only? Let’s make some brownies inspired by this yummy pie because who doesn’t like brownies and pecan pie?

The caramel pecan pie filling, with its nuttiness and buttery sweetness, complements the rich, dark chocolate taste of the brownies.

These pecan pie brownies are the kind of treat that you need to indulge in over the Fall. Can you think of anything better than biting into a slice of these brownies with that irresistible caramel-like pecan pie filling?

For this brownie recipe, I felt the base needed to be one of those dense, fudgy brownies, not a cake-like brownie. It needed to taste rich in dark chocolate flavor, so I used a combination of cocoa powder and dark chocolate.

When I tested this recipe, I found that I preferred the richness of a dark chocolate bar in these brownies over chocolate chips. If you don’t have a dark chocolate bar, you can substitute it with 2 ounces of dark chocolate chips.

While we are talking about tips, if you need to double this recipe to feed a crowd, you can bake the brownies in a 9×13 baking pan.

For easier cutting, I like to use the parchment to lift the brownies out of the pan, then place them on a cutting board and slice them with a sharp knife. If the pecan filling has seeped in between the pan and the parchment, use a palette knife to help loosen it.

Will you make these brownies for a special gathering this Fall or to indulge in for yourself? Let me know in the comments!

Ingredients

cocoa powder
all-purpose flour
unsalted butter
dark chocolate
a variety of sugars like brown sugar, granulated sugar, & honey
vanilla extract
a few large eggs
salt
flaky sea salt, such as Maldon, plus extra for garnish
raw pecan halves

How to Make Pecan Pie Brownies

Line a square baking pan with parchment on all sides, leaving an overhang. Preheat the oven.

Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.

Melt the butter and dark chocolate in a double boiler, gently stirring every minute until entirely melted.

Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar.

Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.

Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer.

Bake in the preheated oven until the top is set and a tester comes out with a few moist crumbs.

While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.

Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional amount of time and bake until the pecans are golden and the filling has thickened.

Cool the brownies completely before slicing, as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.

How to Store

Store leftovers in an airtight container for up to 3-4 days or in the fridge for up to 5 days.

More Fall Dessert Recipes

What do you think of these amazing brownies with a pecan pie topping? What would you serve with these brownies? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Pecan Pie Brownie Recipe

Yield: ~12 brownies

Pecan Pie Brownies

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

For the brownie layer:

½ cup cocoa powder
½ cup all-purpose flour
6 tablespoons unsalted butter
2 ounces dark chocolate, roughly chopped
½ cup brown sugar, packed
½ cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs, at room temperature
½ teaspoon salt

For the pecan pie layer:

⅓ cup brown sugar, packed
6 tablespoons honey
2 tablespoons unsalted butter, melted
1 large egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon flaky sea salt, such as Maldon, plus extra for garnish
1 ½ cups raw pecan halves

Instructions

Line an 8x8-inch baking pan with parchment on all sides, leaving an overhang. Preheat the oven to 350 degrees.
Sift the cocoa powder and flour into a medium bowl and whisk to combine. Set aside for now.
Melt the butter and dark chocolate in a double boiler, gently stirring every minute until fully melted. Remove from the double boiler and pour into a large bowl along with the brown sugar and granulated sugar. Whisk until the sugars are moistened, then whisk in the vanilla, eggs, and salt until you have a glossy and relatively smooth mixture.
Fold in the sifted cocoa powder and flour mixture. The batter should look glossy and thick. Pour the brownie batter into the prepared baking pan and spread it into an even layer. Bake in the preheated oven for 25-30 minutes or until the top is set and a tester comes out with a few moist crumbs.
While brownies bake, make the pecan pie layer. Whisk together the brown sugar, honey, melted butter, egg, and vanilla until smooth. Fold in the flaky salt and pecans.
Pour the pecan pie filling over the baked brownies, gently spreading it into an even layer and making sure not to press too much into the brownies. Return the brownies to the oven for an additional 20-25 minutes and bake until the pecans are golden and the filling has thickened.
Cool the brownies completely before slicing as this gives the pecan pie layer time to fully thicken and set up. Slice into 9 equal squares for larger brownies, or 16 equal squares for smaller brownies. Sprinkle with additional flaky sea salt if desired.
Store leftovers in an airtight container for up to 3-4 days. Or, in the fridge for up to 5 days.

Notes

Since there’s no baking soda or baking powder in this recipe, you can use either Dutch process cocoa powder or natural cocoa powder. I prefer the flavor of Dutch process cocoa in these brownies!

I do not recommend using a larger pan than an 8x8 as it will make the brownies too thin.

FAQs

Can I use chocolate chips instead of dark chocolate? During testing, I found that I preferred the richness of a dark chocolate bar in these brownies instead of chocolate chips. You can substitute 2 ounces of dark chocolate chips instead if you prefer.

Can I double the recipe? Absolutely, you can double the recipe. If you do, you can bake the brownies in a 9x13 baking pan.

Hazelnut Frangipane Pear Tart

Zainab Mansaray — Tue, 16 Sep 2025 10:00:00 +0000

This hazelnut frangipane pear tart is a showstopping pastry perfect for holidays and special gatherings! A rich, buttery tart shell is filled with a nutty hazelnut frangipane, then topped with a mosaic of thinly sliced pears. The baked tart is finished with an easy apricot glaze to give the pears shine and the tart a refined appearance. Each decadent bite is filled with a combination of crisp crust, rich hazelnut, and sweet pears.

You are in for a sweet Fall treat!

This isn’t a regular pear tart; this tart uses roasted hazelnuts instead of almonds to make the frangipane, so you end up with a sweet hazelnut filling surrounded by tender sliced pears. The frangipane is made with ground roasted hazelnuts, sugar, eggs, butter, and vanilla bean paste, creating a rich filling.

Hazelnuts and pears sound magical and perfect for Fall! What do you think?

Roasted hazelnuts make all the difference for this recipe. Using roasted hazelnuts adds a much deeper flavor to the frangipane. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

If you have never made a tart before, I recommend using a pan that is specifically designed for tarts and has a removable bottom. A tart pan with a removable bottom will make slicing and serving easier.

If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

I might have added a twist to the frangipane by using roasted hazelnuts, but I finished this pear tart using a classic apricot glaze to tie everything together. The apricot glaze gives the pears a shiny texture and the tart a more bakery-style appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

This hazelnut frangipane pear tart is a celebration of Fall flavors. I hope you enjoy baking it for your family and friends this Fall.

Ingredients

all-purpose flour
sea salt
granulated sugar
unsalted butter
a few eggs
some vanilla bean paste
ice water
whole roasted hazelnuts
firm but ripe pears (Bartlett, Bosc, or Anjou)
some apricot jam

How to Make a Hazelnut Frangipane Pear Tart

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.

Whisk together the egg yolk, vanilla bean paste, and some ice water in a small bowl. Drizzle over the top of the flour and butter mixture.

Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.

Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about an inch thick, then wrap it up and place it in the fridge to chill for just under an hour.

Lightly grease the bottoms and sides of a tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour.

Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide.

Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.

Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for a few minutes. While the dough chills, preheat the oven.

Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking.

Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.

Bake the tart shell in the preheated oven for 15 minutes, then remove it.

Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional couple of minutes until the bottom is just baked through and the edges are just beginning to turn golden.

Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.

While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside.

Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for a few minutes until the mixture is pale and fluffy.

With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.

Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.

Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer.

Arrange the pears on top of the frangipane in your desired pattern.

Bake the tart in the preheated oven until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.

Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed.

Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing.

Remove the ring and bottom before transferring to a serving platter. Slice and serve!

How to Store

A homemade pear frangipane tart can be stored at room temperature, covered, for up to 3 days or in the fridge for up to a week. If it is stored in the fridge, the tart crust may soften a bit.

More Fall Dessert Recipes

What do you think of this cozy pear tart recipe with hazelnuts? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Hazelnut Frangipane Pear Tart Recipe

Yield: 8-10 servings

Hazelnut Frangipane Pear Tart

Prep Time 50 minutes

Cook Time 1 hour 8 minutes

Cooling Time 2 hours

Total Time 3 hours 58 minutes

Ingredients

For the tart dough

1 1/3 cups all-purpose flour, plus extra for rolling out the dough
¼ teaspoon sea salt
3 tablespoons granulated sugar
½ cup cold unsalted butter, diced
1 large egg yolk
½ teaspoon vanilla bean paste
1-2 tablespoons ice water

For the hazelnut frangipane

1 heaped cup whole roasted hazelnuts
3 tablespoons all-purpose flour
½ cup unsalted butter, softened
½ cup + 2 tablespoons granulated sugar
¼ teaspoon sea salt
2 teaspoons vanilla bean paste
2 large eggs, at room temperature

For the pears and glaze

2 firm but ripe pears, such as Bartlett, Bosc, or Anjou
¼ cup apricot jam
2-3 teaspoons water

Instructions

Make the tart dough first. Add the flour, salt, and sugar to a food processor. Pulse a few times to combine. Add the cold diced butter and pulse several times until the butter has broken down into smaller pieces and looks like coarse breadcrumbs.
Whisk together the egg yolk, vanilla bean paste, and 1 tablespoon of ice water in a small bowl. Drizzle over the top of the flour and butter mixture. Pulse several more times until the dough starts to climb up the sides of the food processor (it won’t form a ball like pie dough). The dough will look crumbly but should hold together when pinched. If it still seems too dry, add more ice water a teaspoon at a time until the dough holds together when pinched.
Dump the dough out onto a piece of plastic wrap and knead it a couple of times to bring it into a ball. Flatten into a disc that is about 1-inch thick, then wrap it up and place it in the fridge to chill for 30-45 minutes.
Lightly grease the bottoms and sides of a 9-inch tart pan with a removable bottom. Dust a large sheet of parchment paper lightly with flour. Place the chilled dough in the center and lightly dust the top of it with flour. Roll into a rough circle that is about ⅛-inch thick and 11 inches wide. Gather the sides of the parchment, then carefully invert the dough onto the greased tart pan. Gently press the dough to fit into the pan, tucking any overhanging sides under. Working around the entire perimeter of the pan, press the dough to fit the fluted (or unfluted) sides.
Prick the crust all over with a fork, then place the pan in the freezer and chill the dough for 15 minutes. While the dough chills, preheat the oven to 375 degrees.
Remove the tart shell from the freezer and place it on a parchment-lined baking sheet. This will make it easier to transfer the tart to and from the oven and will catch any drips or overflow during baking. Crumple a large sheet of parchment, then unfold it and fit it inside the chilled tart shell. Fill the shell with dried beans or pie weights.
Bake the tart shell in the preheated oven for 15 minutes, then remove it. Carefully lift the parchment to remove the dried beans or pie weights, then return the shell to the oven to bake for an additional 5-8 minutes until the bottom is just baked through and the edges are just beginning to turn golden.
Set the tart pan on a cooling rack to allow the crust to cool for a minimum of 20 minutes before it is filled. Reduce the oven temperature to 350 degrees.
While the crust cools, make the hazelnut frangipane. Add the hazelnuts and flour to a food processor and process on low until finely ground like almond meal. Set aside. Add the softened unsalted butter, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on low, gradually working up to medium for 2-3 minutes until the mixture is pale and fluffy. With the mixer on low, beat in the eggs and vanilla. It may look curdled at this point, but that is normal. Add the hazelnut/flour mixture and beat on medium-low until well combined, thick, and creamy. Set aside.
Prepare the pears next. Peel each pear, then cut in half lengthwise. Remove the core and stems, then thinly slice each pear.
Place the tart pan back on the parchment-lined baking sheet. Spread the hazelnut frangipane into the bottom of the cooled crust in an even layer. Arrange the pears on top of the frangipane in your desired pattern.
Bake the tart in the preheated 350 degree oven for 35-45 minutes until the frangipane is puffed, golden brown, and fully set. It should not jiggle or move if you give the pan a gentle shake. If the edges of the crust/frangipane are browning too quickly, cover them with foil.
Once you remove the tart from the oven, place the apricot jam and water in a small saucepan. Heat over medium-low until the jam is fully melted, adding more water as needed. Use a pastry brush to brush the glaze over the pear slices. Transfer the tart to a rack to cool completely before slicing. Remove the ring and bottom before transferring to a serving platter. Slice and serve!

Notes

If you can only find whole raw hazelnuts, you can easily roast them yourself. Place them on an unlined baking sheet and roast at 350 degrees for 15 minutes. Remove from the oven. Once they are cool to the touch, place the roasted hazelnuts on a clean kitchen towel or several paper towels and rub to remove most of the skins. Allow to cool fully before using in the recipe. Can be done up to a week in advance.
A small amount of shrinkage during the first bake of the tart crust is normal and won’t be noticeable after being filled and baked with the frangipane.
If your pears are on the smaller size, you may need to use 3 total.
I prefer using vanilla bean paste here since it has a more pronounced vanilla bean flavor and thicker texture. You can use vanilla extract instead if you don’t have vanilla bean paste on hand.

Recipe Tips

Due to the addition of the egg yolk, tart dough is stickier than pie dough as it warms up. When you are rolling out the dough, make sure to keep lightly dusting your rolling pin and hands with flour to keep it from sticking.
The frangipane can be made a few days in advance and kept in an airtight container in the fridge. Allow it to soften at room temperature for 1-2 hours before filing the tart shell.
It should take 1-2 hours for the butter to soften properly at room temperature. You’ll use softened butter in the frangipane and cold butter straight from the fridge for the tart dough.
The tart dough can be made and kept wrapped in the fridge for up to 3 days in advance. If it’s too firm to roll out straight from the fridge, let it rest at room temperature for 20-30 minutes.
For a super smooth apricot glaze, press the jam through a sieve first to remove any chunks of fruit.
Avoid the urge to add too much ice water to the tart dough or it will be too soft to work with. Tart dough will not come together in a ball like pie dough in the food processor. Instead, it will start to push up the sides away from the blade. At that point, check to see if it’s ready by pinching it together. If it stays together, it’s ready! If it doesn’t and is still crumbly, add more ice water a teaspoon at a time.

FAQs

Can I use raw hazelnuts? Using roasted hazelnuts gives the frangipane much more depth of flavor. I highly recommend using roasted hazelnuts rather than raw ones for the best results (instructions for roasting can be found down in the recipe notes).

Can I use a different pan? This recipe is formulated for a 9-inch tart pan. A tart pan with a removable bottom will make slicing and serving easier. If your tart pan does not have a removable bottom, you can slice and serve directly from the pan. I do not recommend using a 9-inch pie dish as it is deeper than a tart pan and will throw off the proportions.

Is it necessary to glaze the pears? The apricot glaze gives the pears a shiny texture and the tart a more refined appearance. You can skip the glaze if you prefer and give the cooled tart a dusting of powdered sugar before slicing and serving.

Root Vegetable Gratin

Zainab Mansaray — Sat, 07 Dec 2024 23:29:06 +0000

Layers of earthy root vegetables with cheddar cheese snuggled between make this root vegetable gratin the perfect winter side. It is slowly baked until tender with a golden brown cheesy crust. Each bite delivers a satisfying depth of taste.

This post is sponsored by Cabot Creamery. As usual, all opinions are 100% mine. Thank you for supporting the occasional sponsored post that allows me to continue to create quality content for you!

Hey there, and welcome back, friends. You are in for a savory treat!

These scalloped root vegetables are a tasty twist on scalloped potatoes. Various root vegetables, such as parsnips, sweet potatoes, and carrots, add more depth of flavor.

I love this side dish because it combines so many great ingredients: earthy, humble root vegetables and sharp cheddar cheese from one of my favorite brands, Cabot Creamery.

If you’ve been around here, you know I am a fan of Cabot Creamery, and I love their award-winning cheddar and dairy products. They are a staple in my fridge and my kids’ lunchboxes.

As a parent, I’ve learned that if you want your picky eater to eat their vegetables, you need to find creative ways to present them. Adding cheese to broccoli or these root vegetables is always a winning strategy. They’ll love it so much they’ll grab seconds.

Not only is it tasty, but the variety of colors makes it a show-stopping side dish. It’s a beautiful recipe to bring to a party or serve to guests this winter.

If you’re serving this side dish as part of your holiday dinner, I suggest adding a few sides like this Christmas Tree Pull Apart Bread, Stovetop Mac and Cheese, and Cheddar Biscuits to make your dinner over-the-top amazing! (All using my favorite Cabot Seriously Sharp cheddar!)

From my family to yours, I hope you have the most amazing holiday celebrations this year!

Ingredients

Cabot unsalted butter
a medium onion
a russet potato
a sweet potato
a few medium carrots
a few large parsnips
some Cabot Seriously Sharp cheddar cheese
parmesan cheese
heavy cream
a few garlic cloves
fresh herbs like thyme and rosemary
a pinch of smoked paprika
salt and pepper to taste

How to Make Root Vegetable Gratin

Preheat oven and grease a large baking dish or a large cast iron skillet with the melted butter.

Place the onions in an even layer over the melted butter in the baking dish.

Then place the vegetable slices in rows, tightly tucked together in the baking dish.

Sprinkle half of the cheddar cheese over the vegetables.

In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.

Pour the mixture over the potatoes.

Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.

Cover with foil and bake until vegetables are tender and bubbling.

Remove foil cover and top with remaining cheddar cheese.

Cook, uncovered, until the vegetables are soft and the cheese is melted.

You can also broil for the last few minutes for a golden brown finish. Let cool for at least 10 minutes before serving.

How to Store

Store leftover scalloped root vegetables just like you would scalloped potatoes. Cover the dish tightly with foil and refrigerate for up to 3 days. Reheat in a baking dish, covered with foil at 325 degrees F for 30 minutes, until warmed through. You can also freeze leftover scalloped potatoes.

More Savory Side Dish Recipes

What do you think of this amazing cheesy side dish recipe? What would you serve as a main dish to go with this side? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy cooking, friends!

Root Vegetable Gratin Recipe

Yield: serves 8

Root Vegetable Gratin

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

2 tablespoons Cabot unsalted butter, melted
1 medium onion, thinly sliced
1 large russet potato, peeled and thinly sliced
1 large sweet potato, peeled and thinly sliced
2 medium carrots, thinly sliced
2 large parsnips, peeled and sliced
1/2 cup shredded Cabot Seriously Sharp cheddar cheese and more for sprinkling
2 tablespoons parmesan cheese
2/3 cup heavy cream
2 garlic cloves, minced
1 tablespoon fresh herbs, minced (I used thyme and rosemary)
A pinch of smoked paprika
Salt and pepper to taste

Instructions

Preheat oven to 325 degrees F. Grease a 2 ½ -3 quart baking dish or a large cast iron skillet with the melted butter.
Place the onions in an even layer over the melted butter in the baking dish. Then place the vegetable slices in rows, tightly tucked together in the baking dish.
Sprinkle half of the cheddar cheese over the vegetables.
In a medium bowl, whisk the heavy cream, garlic cloves, and fresh herbs.
Pour the mixture over the potatoes.
Sprinkle with paprika, parmesan cheese, and salt and pepper to taste.
Cover with foil and bake for about 30 minutes or until vegetables are tender and bubbling.
Remove foil cover and top with remaining cheddar cheese. Cook, uncovered, for another 15 – 20 minutes or until the vegetables are soft and the cheese is melted.
You can also broil for the last 2 minutes for a golden brown finish.
Let cool for at least 10 minutes before serving.

Butternut Squash Tart

Zainab Mansaray — Thu, 31 Oct 2024 12:11:00 +0000

This easy butternut squash tart is made with less than 10 ingredients and takes just 15 minutes to prepare. Nestled in a flaky puff pastry crust, it is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary. Each bite is a delightful and harmonious combination of sweet, nutty, and herbal flavors. This elegant, savory tart is perfect for cozy gatherings, brunch spreads, or holiday meals.

Hey there, and welcome back, friends.

You are in for a Fall treat!

Lately, Fall has me craving squash recipes, particularly butternut squash. Do you love the sweet, nutty flavor of butternut squash as much as I do?

I usually serve squash as a savory side dish. If you need some ideas, I have plenty of savory squash recipes on the blog: roasted hasselback butternut squash, Butternut Squash Soup, Kale Salad with Maple Butternut Squash, and Roasted Butternut and Superfoods Salad.

Then, I had a brilliant idea to make something special with squash, perfect for brunch or as an appetizer.

Before I knew it, I used puff pastry to make a simple tart. No one will know how easy this tart is to put together!

I love serving brunch to the people I adore, so I always need recipes to choose from. This butternut squash tart is going to become a favorite. It is ready in 15 minutes and requires minimal prep, making it perfect for serving at Fall brunches.

I enjoy layering flavors and textures. This recipe starts with a flaky puff pastry crust topped with sweet fig preserves, a sprinkle of parmesan cheese that gives a pop of unexpected flavor, and thinly sliced butternut squash seasoned with fresh rosemary, salt, and pepper.

Every bite of this tart is perfect. It will make your Fall brunch extra special, and it also works great as an appetizer. I hope you enjoy this recipe as much as my family did!

Ingredients

a small butternut squash
a sheet of store-bought puff pastry
an egg
fig preserves or fig jam
some grated parmesan cheese
extra virgin olive oil
fresh rosemary
salt & freshly cracked pepper

How to Make a Butternut Squash Tart

Preheat the oven. Trim the very top and bottom of the butternut squash and discard them. Remove the peel, then cut the squash in half lengthwise.

Remove the seeds and pulp, then thinly slice the squash into semicircles about ⅛-inch thick. Set the sliced butternut aside for now.

Line a large baking sheet with parchment paper, then spread the puff pastry sheet on top of it.

Roll ½-inch of the edge of each side over to create a border. Gently press to adhere.

Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border.

Use a fork to dock the pastry inside the border several times.

Spread the fig preserves in a thin layer over the pastry, staying within the border.

Sprinkle the parmesan over the fig preserves.

Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper.

Shingle the slices on top of the parmesan, leaving the border clear.

Bake the tart in the preheated oven until the pastry has puffed and is golden brown.

Allow the tart to cool for a few minutes before slicing and serving.

How to Store

Leftover tart pieces can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350°F oven for about 15-20 minutes.

More Fall Side Dish Recipes

What do you think of this amazing savory tart recipe? What main dish and sides would you serve with this tart? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Butternut Squash Tart Recipe

Yield: 8 servings

Butternut Squash Tart

This easy butternut squash tart comes together with less than 10 ingredients in just 15 minutes. Nestled in a flaky puff pastry crust, the tart is layered with fig preserves, parmesan cheese, thinly sliced butternut squash, and rosemary.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

1 small butternut squash
1 sheet store-bought puff pastry, defrosted if frozen (about 8 or 9 ounces)
1 large egg
⅓ cup fig preserves or fig jam
½ cup grated parmesan cheese (freshly grated is best)
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
Freshly cracked pepper, to taste

Instructions

Preheat the oven to 425 degrees.
Trim the very top and bottom from the butternut squash and discard. Remove the peel, then cut the squash in half lengthwise. Remove the seeds and pulp then thinly slice the squash into semicircles that are about ⅛-inch thick. Set the sliced butternut aside for now.
Line a large baking sheet with parchment paper then spread the sheet of puff pastry out on top of it. Roll ½-inch of the edge of each side over to create a border. Gently press to adhere. Crack the egg into a small bowl and scramble it. Brush the entire pastry with the egg, including the border. Use a fork to dock the pastry inside the border several times. Spread the fig preserves in a thin layer over the pastry, staying within the border. Sprinkle the parmesan over the fig preserves.
Toss the sliced butternut with the olive oil, chopped rosemary, salt, and pepper. Shingle the slices on top of the parmesan, making sure to leave the border clear. Bake the tart in the preheated oven for 25-28 minutes or until the pastry has puffed and is golden brown. Allow the tart to cool for 5 minutes before slicing and serving.

Notes

If a small butternut squash cannot be found and you don’t want to use part of one, you can substitute 1 large or 2 medium/small honeynut squash in its place.
Apricot preserves can be substituted for fig preserves for equally delicious results.
Don’t waste any extra slices of butternut squash! You can roast them on a separate tray along with the tart. Enjoy over a salad or in a sandwich.
I do not recommend using frozen butternut squash as it is typically cut into chunks. This tart works best with thinly sliced fresh butternut squash.
You do not need to chill the tart prior to baking. In the event that your puff pastry is too warm or hard to work with during the recipe, you can pop it in the fridge to firm up for a few minutes as needed.
Leftover pieces of the tart can be kept in an airtight container in the fridge for up to 5 days. Reheat cold pieces in a 350-degree oven for about 15-20 minutes.

Recipe Tips

Butternut squash can be tough to cut so make sure you have a sharp knife and work carefully.
You’ll need 2 to 3 large sprigs of rosemary to yield 1 tablespoon finely chopped.
If your puff pastry is frozen, you’ll need to defrost it. Set it out at room temperature for 1-2 hours until fully defrosted but still cool to the touch. Once defrosted, unroll or unfold it and proceed with the recipe.
If the puff pastry becomes too warm and hard to work with, pop it back in the fridge to chill for a few minutes before proceeding with the recipe.

Thanksgiving Archives - A Classic Twist

Rosemary Brown Butter Popovers with Cranberry Orange Butter

Ingredients

How to Make Rosemary Brown Butter Popovers

How to Store

More Fall Side Recipes

Rosemary Browned Butter Popover Recipe

Ingredients

For the popovers

For the cranberry orange butter:

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

Making this Recipe?

Cornbread Stuffing with Caramelized Leeks and Chestnuts

Ingredients

How to Make Cornbread Stuffing

How to Store

More Fall Side Dishes

Cornbread Stuffing Recipe

Ingredients

For the cornbread:

For the stuffing:

Instructions

Notes

Recipe Tips

Recommended Products

Making this Recipe?

Pecan Pie Brownies

Ingredients

How to Make Pecan Pie Brownies

How to Store

More Fall Dessert Recipes

Pecan Pie Brownie Recipe

Ingredients

For the brownie layer:

For the pecan pie layer:

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Hazelnut Frangipane Pear Tart

Ingredients

How to Make a Hazelnut Frangipane Pear Tart

How to Store

More Fall Dessert Recipes

Hazelnut Frangipane Pear Tart Recipe

Ingredients

For the tart dough

For the hazelnut frangipane

For the pears and glaze

Instructions

Notes

Recipe Tips

FAQs

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Root Vegetable Gratin

Ingredients

How to Make Root Vegetable Gratin

How to Store

More Savory Side Dish Recipes

Root Vegetable Gratin Recipe

Ingredients

Instructions

Recommended Products

Nutrition Information:

Yield:

Serving Size:

Making this Recipe?

Butternut Squash Tart

Ingredients