1-1/2 + 1/8 cups flour
sprinkle of salt
1/2 cup butter, soft [not melted!]
rind of 1 lemon, finely grated
1/3 cup sugar
1-1/2 cups almond meal [extremely finely ground almonds]
- Make the pastry first.
- Place flour and salt in a large mixing bowl and whisk.
- By hand rub soft butter into the flour.
- Mix in the grated lemon rinds.
- Add the whisked egg and kneed into the flour mixture.
- The warmth of your hands will help bring the dough together.
- Flatten into a disk, wrap and refrigerate for half an hour.
- Wash, peel, cut in half and core the pears.
- Submerge pears in simmering water.
- If the pears are somewhat unripe, blanching could take up to 20 minutes. Do not use overripe pears that are already soft to the touch.
- Blanch the pears for 5-10 minutes, or until almost tender when pierced with a fork. They will continue to soften as they cool.
- Transfer pears to paper to a paper towel lined tray to cool.
- Preheat the oven to 375F.
- Next bring the chilled pastry out and place on a parchment lined work surface.
- Press down on it to flatten.
- Cover with a sheet of plastic wrap and roll out a large circle to fit your pie plate.
- Place a larger bowl on the top and cut around the bowl.
- Set aside the pastry scraps these can be re rolled for tarts.
- Carefully warp the pastry around the roller and transfer to the pie plate.
- Gently press the pastry into the pie plate and poke all over with fork.
- Place back in the fridge for 15 minutes while you make the frangipani.
- Beat the butter, sugar, vanilla sugar and salt for 4 minutes.
- Gradually beat in the eggs.
- Beat for 2 more minutes longer.
- Add the almond meal and beat to combine.
- Take out the chilled pie plate with the pastry and bake in the preheated oven for 15 minutes.
- Keep the oven on and remove the prebaked pie crust.
- Let the pastry cool for 10-15 minutes.
- Meanwhile slice into the pear halves horizontally, but do not cut through.
- Fill the pastry with the frangipani.
- Gently arrange the pear halves over the frangipani layer. The pears will sink down somewhat.
- Place in the preheated oven and bake until the frangipani is lightly browned. The time required depends on the size and the depth of your pie plate.
- Remove the tart from the oven and place on a wire rack to cool.
- Slice the tart when completely cooled.