Description

Nine-inch partially baked butter tart shell holding almond cream and three fans of sliced fresh pears.

Ingredients

Scale

1 1/4 cups All-purpose flour for crust
1/4 cup Confectioners' sugar for crust
1/2 cup Unsalted butter, cold and cubed, for crust
1 yolk Large egg yolk for crust
1 tablespoon Cold water for crust
1/4 teaspoon Fine salt for crust
1/2 cup Unsalted butter, softened, for filling
1/2 cup Granulated sugar for filling
1 cup Almond flour for filling
2 eggs Large eggs for filling
1 tablespoon All-purpose flour for filling
1 teaspoon Vanilla extract
3 pears Firm-ripe pears, cored and thinly sliced
1 tablespoon Fresh lemon juice for pears

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Instructions

Mix 1¼ cups all-purpose flour, ¼ cup confectioners' sugar and ¼ tsp fine salt. Cut in ½ cup cold cubed butter until coarse crumbs form; add 1 egg yolk and 1 tbsp cold water and press gently into a dough. Roll into a 9-inch tart pan, trim and chill 30 minutes.
Heat oven to 375°F. Line the chilled shell with parchment and pie weights; bake 15 minutes until edges begin to set. Remove weights and parchment carefully. Lower oven to 350°F. The shell is partial-baked, not promised fully crisp.
Beat ½ cup softened butter and ½ cup granulated sugar until smooth. Beat in 2 eggs one at a time, then 1 cup almond flour, 1 tbsp all-purpose flour and 1 tsp vanilla. Spread almond cream in the shell. Core and thinly slice 3 firm-ripe pears, toss lightly with 1 tbsp lemon juice and arrange in three overlapping fans over filling.
Bake at 350°F about 40 minutes until frangipane is puffed, golden and set near the center and pears are tender. Cool on a rack about 45 minutes before removing the rim and cutting eight working wedges. Test fruit moisture, pan depth and actual center endpoint.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 75 minutes, included in the total.

Untested serial estimate: 35 minutes mixing/rolling/filling, 30 minutes crust chill, 15 minutes blind bake plus 40 minutes filled bake, 45 minutes cool. Work may overlap, but no shortened total claimed.

Prep Time: 35 minutes
Chilling, resting or cooling: 75 minutes
Cook Time: 55 minutes

Nutrition

Serving Size: One of eight tart wedges; actual cooked weight pending