for the crust:
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/4 cup almond meal
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1 large egg yolk
3 to 5 tablespoons ice water
for the poached pears:
3 firm Bosc or Bartlett pears
1 lemon, juiced
2 cups dry white wine
2 cups water
1 cinnamon stick
6 cardamom pods
6 whole cloves
3/4 cup sugar
for the almond cream:
1-1/3 cup blanched almonds
2 tablespoons flour
3/4 cup sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature, cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
To make the dough, combine flours, almond meal, sugar, and salt in a large bowl. Mix together with a whisk to aerate. Add butter and work with a pastry blender until mixture resembles course meal.
In a small bowl, beat together egg yolk and 3 tablespoons ice water. Drizzle liquid mixture into dry ingredients. Mix until dough comes together. If too dry, 1 to 2 tablespoons ice water can be added.
Form the dough into a flat disc and wrap in plastic. Chill for at least 1 hour before rolling.
To make the poached pears, peel, core, and slice pears in half. Toss in lemon juice. Combine wine, water, and spices. Bring mixture to a boil. Add pears and lower heat. Simmer for 10 to 15 minutes until pears are knife tender. Remove pears to a plate and let cool. Thinly slice each pear half crosswise.
On a lightly floured work surface, roll out tart dough to 1/8-inch thickness. Carefully lay dough into a 10-inch fluted tart pan with a removable bottom. Press dough into the sides. Remove excess dough with a knife. Fill any holes or gaps with excess dough. Chill shell for 15 minutes.
To make the almond cream, combine almonds, flour, sugar, and salt in a food processor. Process until very fine. Add butter, egg, and extracts. Process until a smooth paste forms.
Preheat oven to 375 degrees F.
Spread the almond cream in the tart shell. Chill for 15 minutes.
Using a spatula lift each sliced pear half and place on the almond cream with the stem end facing center. Fan the slices toward the center.
Place the tart on a baking sheet and bake for 40 to 45 minutes or until the almond cream has puffed and is golden brown.
Yield: 8 to 10 slices.
- Recipe courtesy of Joseph Erdos