Directions

To blind bake the tart crust:

1. Heat oven to 375 F.
2. Place the premade pie crust into a 9-inch tart pan. After putting the dough in the tart pan, trim any excess crust using scissors or a rolling pin. Line the dough with parchment paper or foil and fill with pie weights (if you don’t have pie weights, you can use uncooked beans or rice). Bake until golden brown. About 10-12 minutes. Remove tart pan from oven. Allow to cool.
3. Lower oven temperature to 350 F.

Make the frangipane filling:

1. In small bowl cream the butter and sugar together with an electric mixer. Add almond flour and mix to combine. Add the egg and vanilla and continue mixing on medium speed until incorporated. Add the all-purpose flour and continue to mix until well combined.
2. Remove the parchment paper and pie weights from the tart pan. Fill the baked shell with the frangipane and smooth into an even layer.
3. Place the tart pan on a baking sheet.

To slice the poached pear:

1. Put the pears on a few paper towels to help soak up any excess poaching liquid and keep it from seeping into the frangipane. Cut the poached pears in half, remove the stem and any core the seed area. Lay the pear cut-side down and slice in ¼-inch slices from bottom to top. Using a flat spatula, like the Cutco Turn n’ Serve, carefully lift each sliced pear half and place on the frangipane, making sure the narrow end of the pear is facing the center of the tart. Gently fan out the slices slightly as you place them in the tart. Repeat with the remaining pear halves, spacing them evenly around the tart.
2. Sprinkle the tart top with the granulated sugar and scatter the toasted almonds around the edge and in between the pears where the frangipane is not covered. Bake 20 minutes or until the frangipane is puffed and golden.