Pear Tart With Frangipane

Title: PEAR TART WITH FRANGIPANE

Categories: Desserts, Pies, Fruits/nuts

Yield: 8 servings

1 (9-in) pre-baked tart shell

1 1/2 c Sugar

- split open

2 Strips of lemon zest

-(1 x 2 each) 2 tb Freshly squeezed lemon juice

3 lg Ripe pears

-(Bosc, if possible)

1/2 c Whole blanched almonds

2 c Milk

1 2 piece of vanilla bean

2 Eggs

2 Egg yolks

3/4 c Sugar

1 c Flour

6 tb Butter; in 1/2-in bits

1/2 c Dry or stale macaroons

- pulverized

1/2 c Kirsch

1 1/2 c Apricot jam

1/4 c Kirsch

3 tb Finely chopped pistachios

- (blanched)

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the

split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a

boil, reduce to a simmer and cook, stirring, until the sugar is dissolved

and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core

1/2 of 1 pear into a peach-like round by cutting off the

stem end. Poach the pear halves in the sugar syrup until tender. Drain on a

rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden

brown, cool and pulverize in a food processor. Heat the milk with the

remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the

flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5

minutes, or until nicely thickened. Pour pastry cream into a bowl and stir

6 tablespoons of butter. Add the almond powder, macaroons, and cup kirsch. Allow to cool to room temperature, stirring occasionally; cover

with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub

through a fine sieve and add the 1/4 cup kirsch. Heat again and stir

constantly until clear. Spread a thin layer of apricot glaze on bottom of

the baked and cooled pastry shell. Spoon in the frangipane (almond pastry

cream) and smooth it out. Set the pear round in the center and arrange

around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios

and sprinkle over the pears. Refrigerate until 15 minutes before serving.

1 day in advance.