I'm lost, but I'm hopeful...

I present you with yet another tart. It is a personal mission to increase the love and appreciation for tarts, the best way to attempt this is by supplying you with multiple recipe choices. I have concluded (at least for the time being) this is my favorite tart, due in part towards my love of almonds. The base is a pate brisee disk, the same as all my previous tarts. Following is a layer of frangipane, simply almond cream. Atop the cream rest pears, glazed with a thin coat of apricot jam. I used canned pears in this recipe, but you may certainly use fresh if they appear particularly appealing. In this case they would require poaching first, as the tart itself does not take long enough to thoroughly bake the fruit. This is a welcomed change from traditional pastry cream, as it is not as sweet. The frangipane is divine with a pot of hot tea.

Pear Almond Tart

1 disk Pate Brisee**

2 T flour, more for work area

1 C blanched almonds

3/4 C confectioner's sugar

1 stick unsalted butter, cubed cold

1 egg

1 teaspoon salt

1/2 t almond extract

1/2 C apricot jam

1 large can pear slices, patted dry

Preheat oven to 375 degrees. Roll dough to fit the size of the tart pan you are using. Fit dough into a tart pan with a removable bottom. Refrigerate while you prepare the almond cream.

In a food processor, pulse almonds and sugar until finely ground. Add butter, egg, flour, salt and almond extract and process until well combined.

Spread almond filling in chilled tart shell. Arrange pear slices on top, fanning them if desired. Place on a rimmed baking sheet. Bake 40-45 minutes or until crust is golden brown and almond cream is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan. Melt jam and brush over tart. Cool before serving.

The tart may be served with whipping cream and almond slices.

**Recipe for pate brisee on post titled...You may ask yourself how did I get here 2.21.12.

Until tomorrow... Peace.