Pear and Almond Tart Recipe | Epicurious.com
"This is my friend Paule Caillat's recipe, with its meltingly tender all-butter crust. Instructions for poaching fresh pears are included, but if you want to save time, do what Paule and other French women in a hurry do ? use canned pear halves. Just drain the canned pears, dry them very well, and carry on...."
INGREDIENTS
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4 cups water
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1 1/4 cups sugar
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1 1/2 tablespoons fresh lemon juice
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3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
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1/2 cup powdered sugar
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1/4 cup blanched slivered almonds
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1/4 teaspoon salt
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9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
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1 large egg yolk
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1 1/4 cups all purpose flour
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2/3 cup blanched slivered almonds
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1 tablespoon all purpose flour
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7 tablespoons sugar
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6 tablespoons (3/4 stick) unsalted butter, room temperature
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1 large egg
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Powdered sugar (optional)
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