Alsatian Pear-Almond Tart

Source: Southwest Foodie

Crust:
11/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/2 cup unsalted butter (no substitutes)
1 slightly beaten egg

Almond Cream*
3 medium pears
2 tablespoons lemon juice
Pastry Leaves (optional)*
Sugared Cranberries (optional)*

For the Crust, stir together the flour, sugar, lemon peel, and salt in a medium bowl. Cut in butter using a pastry blender until pieces are the size of small peas. Stir in the egg using a fork, gently tossing until all the dough is moistened. Form into a ball. Cover and refrigerate 30 minutes until easy to handle, if necessary. Roll dough on a lightly floured surface into an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom. Trim pastry even with edge of pan.

Preheat oven to 450°. Line pastry with a double thickness of foil.

Bake in a 450° oven about 8 minutes. Remove foil. Bake 5 to 6 minutes more or just until the pastry is golden. Remove from oven. Reduce oven temperature to 375°.

Spread Almond Cream over bottom of crust. Peel pears, if desired. Cut pears in half. Remove and discard stems and seeds. With cut sides down, cut each half into 16 slices, leaving slices attached at stem end. Brush pears with lemon juice. Arrange pears, cut sides down, on top of cream. Press down on the fruit halves to slightly fan out the slices.

Bake for 20 minutes. Sprinkle tart with almond crumbs reserved from Almond Cream. Bake about 25 minutes more, covering with foil during the last 15 minutes, until custard is set (a knife inserted near the center comes out clean) and pears are golden. Garnish with Pastry Leaves and Sugared Cranberries, if desired.

Makes 10 servings.

* Almond Cream: Combine 3/4 cup almonds, 1/2 cup sugar, and 1/2 cup crushed amaretti cookies (about 10) in a food processor bowl or blender container. Cover and process or blend just until crumbs form. Remove 2 tablespoons of almond crumbs; set aside. Add 1/2 cup unsalted butter, softened; 2 eggs; 1 tablespoon pear brandy, kirsch, or milk; and 1 teaspoon vanilla to remaining crumb mixture. Cover and process or blend until combined.

* Pastry Leaves: Roll pastry scraps to 1/4- to 1/8-inch thickness. Cut out pastry using a small leaf-shape cookie cutter. Place on a foil-lined baking sheet, and bake in a 450° oven about 7 minutes or until lightly golden.

* Sugared Cranberries: Dip cranberries in a lightly beaten egg white, then roll in granulated sugar. Set aside to dry.

Make-Ahead Tip: Prepare crust and Almond Cream 1 day in advance and store, covered, in the refrigerator till needed.