|Oh what a lovely pear...
Make A Magnifique French Pear Tart
Sift together flour and salt; make a well in the middle. Put sugar, butter, egg yolks, vanilla and water into well and work together gently to form a firm dough. Cover and chill for 2 hours. Roll out gently on a lightly floured surface to cover a 9-inch (23 cm) fluted quiche or tart pan. Press dough firmly into pan, cutting off any excess. Prick bottom of dough with a fork several times. Refrigerate for 20 minutes. Preheat oven to 400°F (204°C). Line dough with parchment or foil and place a layer of pie weights or dry beans on bottom. Bake for 10-12 minutes. Lower temperature to 375°F (190°C); remove paper and weights and bake for 5 minutes or until golden. Remove from heat and let cool on a wire rack. Reduce oven temperature to 350°F (176°C).
FRANGIPANE:Mix butter and sugar until creamy. Add eggs, ground almonds, flour and extract; stir to combine. Spoon into crust.
Peel, core and slice pears. Arrange slices in an attractive pattern over top of frangipane. Bake for 30-40 minutes or until pears are tender and lightly browned. Remove from heat and let cool on a wire rack.
GLAZE:Melt jam in a saucepan over low heat. Stir in lemon juice. Remove from heat and push mixture through a sieve. Brush glaze over pears then sprinkle with slivered almonds.
They say this makes 8 servings but we think its more like 4... bon appétit
Wine Food Adventures,