Poached Pear and Almond Tart

Name: Poached Pear and Almond Tart
Yield: Makes one 11-by-8-inch tart
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted and cooled, for pan; 3/4 cup whole blanched almonds; 3 tablespoons sugar; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pure almond extract; 3 tablespoons sliced blanched almonds; 1/2 cup plus 1 tablespoon sugar; 1/4 teaspoon salt; 1/4 cup plus 2 tablespoons all-purpose flour; 1/4 cup plus 2 tablespoons almond flour or very finely ground blanched almonds; 1/2 teaspoon baking powder; 2 large whole eggs plus 1 large egg yolk, lightly beaten; 2 tablespoons unsalted butter, melted; 1/4 cup plus 2 tablespoons milk; Vanilla Poached Pears (page 342)

January 24, 2012

Pear and almond tart is one of the best known—and most revered—desserts of classic French pastry; it’s also one of Martha’s favorites. Almonds are sprinkled over the top and flavor both the press-in crust and the frangipane filling. Halved pears, poached in white wine and vanilla, are nestled in neat rows, leaving just enough room in between for the filling to rise during baking and turn a splendid shade of golden brown.

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