Pear Frangipane Tart (Print Version)

# Ingredients:

01 - All-purpose flour (2 cups/240g).
02 - Granulated sugar for dough (1/3 cup/70g).
03 - Kosher salt (1/4 teaspoon).
04 - Fresh lemon zest from one lemon.
05 - Cold unsalted butter for dough (11 tablespoons/155g).
06 - Large egg yolk (1).
07 - Pure vanilla extract (1 teaspoon).
08 - Water for poaching (6 cups).
09 - Sugar for poaching (2 cups/400g).
10 - Cinnamon sticks (2).
11 - Star anise pod (1).
12 - Vanilla bean paste (1 tablespoon).
13 - Lemon peel strips and half lemon.
14 - Firm pears (3).
15 - Softened butter for filling (8 tablespoons/115g).
16 - Sugar for filling (1/2 cup + 1 tablespoon/115g).
17 - Almond flour (1 cup/115g).
18 - Large eggs for filling (3).
19 - All-purpose flour for filling (1 tablespoon/15g).
20 - Dark rum, optional (1 tablespoon).

# Instructions:

01 - Mix dry ingredients in food processor. Add cold butter and pulse until fine. Add egg yolk and vanilla until dough forms.
02 - Press dough into tart pan and refrigerate at least 1 hour.
03 - Simmer water, sugar and spices. Add peeled pears and cook 12-15 minutes until tender.
04 - Line chilled dough with foil and weights. Bake at 375°F for 20 minutes, then 10-15 more uncovered.
05 - Beat butter and sugar until creamy. Mix in almond flour alternating with eggs. Add remaining ingredients.
06 - Fill prebaked shell with frangipane. Slice poached pears and arrange on top.
07 - Bake at 375°F for 40-55 minutes until golden brown.

# Notes:

01 - Components can be made ahead separately.
02 - Best served day of baking.
03 - Use firm but slightly ripe pears.
04 - Can add cinnamon and cardamom to filling.

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