French Pear Tart with Almond Filling (frangipane) Recipe
Puff pastry : one sheet
2-3 ripe pears
almond powder 100 gr (1 cup)
butter 100 gr (one stick)
sugar 125 gr (1/2 cup)
one tea spoon vanilla extract
Preheat the oven at 200 degree centigrade (370 Fahrenheit);
Line puff pastry in a tart/pie dish and put a buttered foil on top of it, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans.
Prepare the almond filling (Frangipane): mix all the ingredients: melted butter, almond powder, sugar, eggs and vanilla extract;
Spread almond filling evenly in crust.
Peal and cut each pear in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped;
Bake tart until golden and tester inserted into center of filling comes out clean, about 30 minutes.
Cool tart in pan on rack.
Sprinkle with powdered sugar and sliced almonds, if desired, and serve.
You can keep the tart in the room temperature.