Pear and Almond Frangipane Tart
INGREDIENTS
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makes one 9-inch tart
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Pâte Sablée
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1 1/2 cups flour
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1/2 cup confectioner’s sugar
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1/2 teaspoon salt
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9 tablespoon butter, very cold, cut into small pieces
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1 egg yolk
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Poached Pears
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3 ripe medium pears (I used Anjou) – you only need 2 pears but I suggest having an extra one just in case you mess up a pear
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3 cups water
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1 cup sugar
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2 tablespoons lemon juice
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1 cinnamon stick
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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Frangipane
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6 tablespoons butter, at room temperature
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2/3 cup sugar
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3/4 cup ground blanched almonds
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2 teaspoons flour
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1 teaspoon cornstarch
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1 large egg plus 1 egg white
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1 teaspoon vanilla extract
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2 teaspoons almond extract
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