Pear Frangipane Tart

(6-8 servings)

I've spent the better part of this week in bed. Midweek I had minor surgery which went well, however it took me a few days to recover from the anesthesia. I thought it interesting how I felt almost no discomfort in the area where the cutting was actually done, yet I had a wicked headache lasting several days as well as a sore throat because of a tube they inserted. I'm still feeling tired, but at least I'm up and about today. I baked this tart the day before I had my surgery. It held up really well and I enjoyed a slice of it with milk the day after the surgery.

I had made a version of this tart with ready made almond paste previously, but the market was out of it and the grocer mentioned this method. She suggested twice the amount of sugar and butter, but I reduced both and this tart was fantastic.

3 firm pears
1-2 tsp fresh lemon juice

1 cup slivered almonds
1/4 cup sugar
3 tbsp butter
1/2 tsp baking powder
1/4 tsp pure almond extract
2 large eggs

1 unbaked 9 inch pie crust

Wash and peel the pears. Slice them in half lengthwise and scoop out the core. Brush them with the lemon juice and set aside.

Preheat oven to 375°F.

Place the almonds, sugar and butter into the bowl of a food processor. Process until the mixture resembles fine crumbs.

Add the baking powder and eggs. Process until the mixture is smooth and creamy looking. Set aside.

Press the pie crust into a 9 inch tart pan and trim the edges. Pour the almond mixture into the prepared pan and spread it evenly across the bottom.

Slice the pears into 1/4 inch slices and arrange those slices over the almond mixture. See the bottom right photo.

Bake for 35-45 minutes or until the top and crust have browned nicely and the middle feels firm to the touch.

Allow to cool completely before serving. I imagine it would be nice with whipped cream. I had it plain and it was great!