Shortbread Crust: 5.3 oz soft butter cubed 3.5 oz confectioners sugar or icing sugar 1 oz almond flour 1 egg 9 oz all-purpose flour 1 pinch of salt
Almond cream (or Frangipane) 14 oz almond flour 4 eggs 7 oz sugar 6 oz unsalted butter 1 tsp vanilla bean paste 1 tbsp confectioners or icing sugar
Prepare the dough: Crack the egg into a bowl, add the sugar and whisk until well combined. Add the flour, the almond flour and a pinch of salt and mix everything together. You should obtain a sandy mixture. Toss the butter cubes into that mixture and work with your hands until well combined and a sticky ball forms. Flour the dough lightly on the outside and press into the bottom and up sides of a floured 12-inch round tart pan with a removable bottom. Prick the bottom of the dough with a fork and place in the refrigerator for about 20 minutes. Preheat the oven to 350 degrees F.
Prepare the almond cream: Melt the butter in a small saucepan. Crack the eggs into a bowl, add the sugar, the almond flour and mix everything together. Add the butter and vanilla paste and beat well until combined.
Remove the tart pan from the refrigerator and spread the almond cream on the dough. Cut the pears in half and take the core out carefully using a teaspoon. Cut each pear in half horizontally and then into thin slices keeping the pear shapes intact. Using a spatula arrange the pear halves nicely on the tart pressing them gently into the almond cream. Place the tart pan in the middle of the oven and bake about 30 minutes until the cream and crust are golden brown. Let cool. Dust with confectioners’ sugar and serve.
"This French classic pastry was created around 1850 by a pastry chef located in the Bourdaloue Street in Paris. It is a beautiful dessert recipe to enjoy during pear season! You can serve it either cold on its own or warm with a scoop of vanilla ice cream. For a crunchy touch, sprinkle a handful of almond slices on the top 5 minutes before removing the pie from the oven." ~ Nathalie