Pithiviers

Name: Pithiviers
Yield: makes one 9-inch tart
Ingredients: 1/2 cup plus 2 tablespoons sliced blanched almonds; 2 tablespoons all-purpose flour, plus more for dusting; 1/2 cup plus 1 tablespoon sugar; 1/4 teaspoon salt; 3 tablespoons unsalted butter, cold, cut into 1/2 -inch pieces; 2 large eggs; 1 pound Puff Pastry (page 359); 1 ripe but firm D’Anjou pear, peeled, cored, and cut into 1/4-inch-thick wedges; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon heavy cream

January 24, 2012

This classic tart has a filling of frangipane (an almond-flavored cream) and caramelized pears enclosed between two layers of puff pastry. The tart is named for the French town in which it was created. It is best eaten the day it is baked.

Recipe notes

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