Pear Tart
6 tablespoons unsalted butter, at room temperature2/3 cup sugar
3/4 cup ground almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
1 tablespoon vanilla extract (or rum)
6 canned pear halves
1 partially-baked 9-inch tart shell (Recipe follows)
Powdered sugar for dusting
Make almond crème:
Put the butter and sugar in a mixing bowl or the bowl of a standing mixer. Mix until the mixture combines and looks smooth. Add the ground almonds, mix until blended. Add flour and cornstarch, mix and then add the egg. Mix until all of the ingredients are incorporated. Finally, add the vanilla or rum). Cover and set aside. Now drain the pears from the can. Pat them dry so that their liquid won’t keep the almond cream from baking.
Fill the baked crust with the almond cream, spreading it evenly. Thinly slice each pear and place them in a decorative pattern on the almond cream.
Put the tart on a baking sheet and bake the tart 50 to 60 minutes, or until the almond cream puffs up around the pears and browns.
Be sure to cool the tart before unmolding. (if using tart pan)
Right before serving, dust the tart with powdered sugar.