Pear tart

I really wanted a pear and frangipane tart the other day. I had visions of something that looked like this, but, well, mine looked more like someone was in a rush and didn't bother to clean up the edges of the pie crust, and then dumped a can of pears on top.  Oh well, it still tasted delicious.  I love that almond-y flavor in the cookie-ish frangipane, and the canned pears were the perfect texture for something like this.  I boiled down some of the pear syrup to make a glaze, and I'd say that was pretty durn successful, too.

Overall, this is the sort of tart that is quick and easy to make, and tastes really delicious. Need to make again!

Pear Almond Tart

1 recipe pie crust/pate brise (choose your favorite)

Frangipane: 

1 egg

1/2C almond flour

3 tbs butter, softened

1/4C sugar

1tbs flour

1/2tsp almond extract

1 can of pears

Make your pie crust. Roll it out, make it pretty on the edges if you're into that, and blind bake for 20min at 350F.

In a food processor, combine the butter, sugar, egg, almond meal, almond extract, and flour, until it makes a smooth paste.  

Spread the paste into the pie crust shell.

Cut the pears into pretty wedges and arrange artistically around the pie. Or, randomly dump them on top.

Bake the tart another 20 minutes, until a tester stick comes out clean.

Meanwhile, boil ~1C of the pear syrup until it is thick and sticky.  When the tart comes out of the oven, brush the syrup on top of the tart.  

Try not to consume the whole thing in one sitting.