Pear and Almond Tart

I saw this recipe on the King Arthur Flour site and used fresh pears instead of canned pears because our pear tree had yielded so many pears that seemed to ripen all at once. I did use King Arthur Flour in this tart. I also used almond meal instead of almond flour or finely ground almonds.

Crust Ingredients:

• 1/3 cup sugar
• 5 tablespoons soft butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 cup Unbleached All-Purpose Flour
• 1/2 cup almond meal (or almond flour or finely ground almonds)

Filling Ingredients:

• 3 tablespoons soft butter
• 1/4 teaspoon salt
• 2/3 cup sugar
• 1 tablespoon plus 2 teaspoons Unbleached all-purpose flour
• 1/4 teaspoon almond extract
• 2 large eggs
• 3/4 cup almond meal (or almond flour or finely ground almonds)
• 5-6 pear halves, I used fresh but you can use canned well drained pear halves or poached pear halves
• 1 tablespoon melted butter
• 1 tablespoon coarse white sparkling sugar, optional

Cream Sauce (optional)

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 tablespoons flour 
• 2 tablespoons butter 
• 1/2 teaspoon vanilla or almond extract

Method:

1. Preheat oven to 350 degrees F.

Crust:

1. Beat together the sugar, butter, salt, and flavorings.
2. Add the flours, stirring to make crumbs that cling together when squeezed.
3. Press the crumb into the bottom and up the sides of a tart pan with removable bottom; prick it all over with a fork.
4. Chill this crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18-22 minutes. Remove from oven.

Filling:

1. Beat together the butter, salt, sugar, flour, and almond extract.
2. Beat in the eggs, one at a time, then add the almond flour, stirring just to combine.
3. Assembling the Tart:
4. Spread the filling in the bottom of the crust.
5. Place the pears, fresh or well drained canned pear halves on top of the filling, pressing them down gently so the edges are covered.
6. Brush the pears with melted butter and sprinkle with the white sparkling sugar, if desired.
7. Bake the tart for 40-45 minutes, until the top is lightly browned.
8. Cool slightly before serving.

Cream Sauce: optional

1. Melt butter in small heavy bottom saucepan.
2. Stir in flour and cook on medium for about 2 minutes, stirring constantly. 
3. Blend in the sugar.
4. Add all the Heavy Cream at once and blend in.
5. Stir in the extract.
6. Cook stirring constantly till it thickens and just comes to a boil.
7. Top the slices of tart with the cream just before serving. 

Serves 6-8 generously. I used a 10 inch tart pan.