Pear Almond Tart

Recipe courtesy of Chef David Nielson from The Black Door Bar & Bistro, Montpelier, Vermont.

Frangipane Ingredients

4 oz. sliced almonds
1 stick butter
3/4 cup sugar
1 egg

Frangipane Directions

Cream butter and sugar for about five minutes. Add the egg and mix for another minute. Add almonds and mix well.

Tart Ingredients

4 1/2 oz. flour
1 1/2 oz. sugar
1 stick butter
2 tsp. vanilla extract
1 tbsp. water
Pinch of salt

Tart Directions

Mix the dry ingredients, add the butter in little chunks until well incorporated, add water and vanilla and mix for another minute. Cover, chill in refrigerator for at least a half hour. On a floured work surface, roll out the dough tart to fit into a 9-inch tart pan. Place in a 9-inch tart pan with removable bottom (preferred) or an 11-inch pie plate. Line with aluminum foil and weigh it down with dried beans or lentils. Bake for 30 minutes at 350 degrees. Let cool.

Spread frangipane evenly into tart shell. Place one pear sliced in a circle and bake at 350 degrees for 45 minutes or until filling is golden brown and mostly firm. Serve with ice cream.