Also called a frangipane tart, pears and almonds are a classic combination. Pretty, too.
Makes one 9″ tart or six 4 ½” tartlets
1 recipe Sugar Dough
butter, for greasing pans
4 cups water
1 ⅓ cup Riesling wine
1 ⅓ cup sugar
1 sage leaf
1 whole clove
⅓ cinnamon stick
⅓ vanilla bean
½ star anise
6 pears, pealed, cored, and halved
1 recipe Almond Cream
100 g/ 3 ½ oz flaked almonds
Poach the Pears:
Put water, wine, sugar, sage, clove, cinnamon, vanilla, and star anise in large pot. Bring to a boil.
Add pears and cover with parchment paper, lower heat to simmer.
Cook until pears are semi-soft, about 20-25 minutes.
Cool in liquid.
Butter six 4 ½” tart tins or one 9″ tart tin. Roll out dough 3mm/ ⅛” thick. Cut out circles large enough to cover base and sides. Carefully line the tart with the pastry. Press the pastry so it covers the base and the sides. Poke bottoms with a fork. Chill for at least 20 minutes.
Preheat oven to 205C/ 400F.
Blind bake tart shell: Line with parchment paper, fill with pie weights, and bake for 7 minutes for tartlets or 17 minutes for a large tart. Remove weights and paper, prick again with a fork and bake until pale golden brown, about 5 minutes.
Lower oven to 175F/ 350F.
Add almond cream to tart shells and smooth with an offset spatula.
Remove pears from poaching liquid.
Slice pears width wise in thin slices without slicing all the way through. Press gently to fan out.
Use a pancake turner to lift pears and position pears on top of the almond cream. If making tartlets add one pear per pie. If making a 9″ tart, add with pointed ends facing in and meeting in the center.
Press almond flakes into exposed almond cream.
Bake until almond cream has puffed and turned golden brown, 25-30 minutes.
Cool on wire rack for 15 minutes before unmolding.