Pear Tart

Ingredients

• 4 cups water
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 4 Bosc pears – peeled, halved, cored
• 1.5 cups all-purpose flour
• 0.5 cup powdered sugar
• 0.25 tsp fine salt
• 9 tbsp unsalted butter – cut into pieces, softened
• 1 large egg yolk – lightly beaten
• 0.5 cup unsalted butter – softened
• 0.5 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 0.125 tsp fine salt
• 1 cup almond flour
• 1 tbsp all-purpose flour
• 0.25 cup apricot jam
• 1 tsp water

Instructions

1. Poach the pears: In a medium saucepan, combine 4 cups water, 1 cup granulated sugar, 1 tbsp lemon juice, and 1 tsp vanilla extract. Bring to a simmer over medium heat, stirring to dissolve the sugar. Add the peeled, halved, cored pears and simmer gently, turning occasionally, until just tender when pierced, 15–20 minutes. Remove from heat, let cool 10 minutes in the syrup, then transfer pears to a plate to cool completely; pat dry before assembling.
2. Make the tart dough: In a mixing bowl, beat 9 tbsp softened unsalted butter with 0.5 cup powdered sugar and 0.25 tsp fine salt until smooth. Beat in 1 large egg yolk. Add 1.5 cups all-purpose flour and mix just until the dough forms moist clumps. Gather into a disc and press evenly into a 9-inch tart pan with a removable bottom. Dock the base with a fork and chill 30 minutes (or freeze 15 minutes). Meanwhile, heat the oven to 375°F (190°C).
3. Blind-bake the shell: Line the chilled shell with parchment and fill with pie weights. Bake 15 minutes, then remove parchment and weights and bake 5–8 minutes more, until just set and lightly golden. Cool on a rack for 10 minutes and reduce the oven to 350°F (175°C).
4. Make the frangipane: In a bowl, beat 0.5 cup softened unsalted butter with 0.5 cup granulated sugar until pale and fluffy, 2–3 minutes. Beat in 2 large eggs one at a time, then 1 tsp vanilla extract and 0.125 tsp fine salt. Fold in 1 cup almond flour and 1 tbsp all-purpose flour until smooth.
5. Assemble: Spread the frangipane evenly in the warm tart shell. Working with one poached pear half at a time, slice crosswise into thin slices, keeping the top end attached, then gently fan. Arrange all the fanned halves over the cream in a circular pattern.
6. Bake: Bake at 350°F until the frangipane is puffed, golden, and set in the center, 35–45 minutes; a toothpick inserted into the cream between pears should come out clean. Cool on a rack for 15 minutes.
7. Glaze and serve: Warm 0.25 cup apricot jam with 1 tsp water in a small saucepan until fluid, then brush over the hot tart. Cool at least 30 minutes more before unmolding and slicing.