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–+ servings
Total Time :2 hours
Servings: 8

INGREDIENTS
 

  • 3 pears, ripe but firm
  • 2 cups/500 milliliters dry white wine
  • 3/4 cup/150 grams granulated sugar
  • 1 cinnamon stick
  • 1 tablespoon vanilla extract
  • Zest of 1 lemon

Crust:

  • 1 cup/140 grams all-purpose flour
  • 1/3 cup/50 grams powdered sugar
  • 3.5 ounces/100 grams unsalted butter, cold and cut into cubes
  • 1 large egg yolk

Almond filling:

  • 3.5 ounces/100 grams unsalted butter, at room temperature
  • 2/3 cup/100 grams powdered sugar
  • 1 cup/100 grams almond flour
  • 1 large egg yolk
  • 1/4 cup/30 grams cornstarch
  • 2 tablespoons almond liqueur or Rosetta

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and powdered sugar. Add the cold butter and mix on low speed until the mixture resembles coarse crumbs. Add the egg yolk and mix just until the dough comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
  • On a lightly floured surface, roll the dough into a thin, even sheet. Gently transfer it to a greased 9-inch/23 cm tart pan with a removable bottom, pressing it into the edges. Trim any overhang. Freeze the crust until firm, at least 30 minutes.
  • While the crust chills, prepare the pears. In a medium saucepan, combine the wine, sugar, cinnamon stick, vanilla, and lemon zest. Bring to a simmer over medium heat. Peel the pears, halve them, and core them. Gently lower the pears into the simmering syrup and cook for 20 minutes, or until tender but not mushy. Transfer the pears to a plate and let cool. Reserve the poaching syrup.
  • In a mixing bowl, whisk together the butter, powdered sugar, almond flour, egg yolk, cornstarch, and almond liqueur until smooth and creamy. Set aside.
  • Heat the oven to 340°F/170°C.
  • Prick the bottom of the frozen crust all over with a fork. Bake for 15 minutes, or until lightly golden. Transfer to a wire rack and let cool slightly.
  • Spread the almond cream evenly into the crust using an offset spatula. Slice the poached pears thinly and fan them out on top of the cream. Spoon a few tablespoons of the reserved syrup over the pears.
  • Reduce the oven temperature to 320°F/160°C. Return the tart to the oven and bake for 20 minutes, or until the almond cream is set and golden. Let the tart cool completely. Just before serving, dust with powdered sugar.