Almond Pear Tart looks like an expensive dessert from a fancy pastry shop, but it is easily made at home. The pears are placed in a neat spoke pattern over a creamy, ground-almond base, then are given a sweet glaze of apricot jam before baking. The tart is best served at room temperature.
PASTRY
1-1/4 cups flour
1 tablespoon sugar
1 pinch salt
1/2 cup unsalted butter, cut into bits and softened
2 tablespoons cold water, approximately
FILLING
1/2 cup sugar
6 tablespoons unsalted butter, softened
1 large egg
3/4 teaspoon almond extract
1 cup finely ground blanched almonds
4 medium pears
1/4 cup apricot jam
For the pastry:
In bowl, combine flour, sugar and salt. Cut in butter using a pastry blender or fingertips to make coarse crumbs. Sprinkle with enough water to hold dough together. Gather into a ball and flatten to a 5-inch disc; wrap in plastic wrap and refrigerate for 30 minutes. On a lightly floured board, roll out pastry to an 11-inch circle; fit in a9-inch lightly greased tart pan with removable bottom. Trim edges; place pan in freezer for 30 minutes.
For the filling:
In bowl, cream sugar and butter until fluffy; beat in egg and almond extract. Stir in ground almonds. Spread evenly in pastry shell. Peel pears, cut into halves and remove cores. Cut each half lengthwise into 1/4-inch slices, being careful not to cut through to the stem end.Arrange 6 halves spoke fashion on top of almond filling; place 1 pear half in center. (There will be 1 leftover pear half.)
Bake in PREHEATED 375F OVEN for 35 to 40 minutes or until pastry is golden brown. Transfer to rack. In saucepan, heat jam with 1 tablespoon water until melted; press through fine sieve. Brush mixture over warm tart; let cool. Serve at room temperature.