PEAR & ALMOND TART
Steps:
- To make pastry: Using a pastry blender, cut the butter into the flour until it forms coarse crumbs. Stir in the egg yolk and salt. Add enough cold water for the mixture to come together into a ball. Chill 30 minutes or until firm. On a lightly floured surface, roll out the dough into a 12" circle. Transfer the dough into a 9" to 10" pie pan and flute the edges. Chill again until firm. Preheat the oven to 400* and place a baking sheet in the oven to heat. To make the almond cream filling: Using an electric mixer, beat the butter until soft. Gradually beat in the 1/2 cup sugar and continue beating until the mixture is light and soft. Gradually add the eggs and yolk, beating well after each addition. Add the kirsch, then stir in the ground almonds and flour. Pour 2/3 of the almond cream into the chilled pastry, spreading it evenly. Peel the pears, halve them and scoop out the cores. Cut the pears into very thin slices and arrange them in decorative circles on the filling. Spoon the remaining almond cream into spaces between the pear slices. Bake the pie on a hot baking sheet near the bottom of the oven for 10-15 minutes or until the pastry dough begins to brown. Reduce the heat to 350* and bake 5-10 minutes longer or until the pears are tender and the almond cream is set. Sprinkle the pie with the remaining sugar and bake 20 minutes more or until the sugar melts and caramelizes slightly. Cool the pie on a rack. Serve the tart at room temperature. Just before serving, warm the apricot preserves in the microwave or on the stove until melted. Brush the top of the pie with the preserves.
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