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CARAMELIZED PEAR TART

Combine the flour and butter in a food processor until the mixture resembles bread crumbs.  Add the remaining ingredients and process until the mixture forms a ball.  Form a disk, wrap in plastic and refrigerate 1 hour.  Preheat the oven to 425F.  Roll out the pastry to a 1/4-inch thickness and line a 9 or 10-inch pie pan.  Bake the crust blind for 25 minutes.  To make the filling: melt the butter in a frying pan and cook the pears until softened.  Sprinkle the sugar over the pears and cook over the maximum heat until the sugar caramelizes.  Cool the pie crust on a rack.  Fill it with the pear mixture.  Sprinkle with the almonds.
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For the pie crust:
1 2/3 cups flour
1 cup unsalted butter
1 cup ground almonds
1/2 cup sugar
3 egg yolks
1 tsp finely grated lemon zest

For the filling:
3 lb firm pears, peeled and chopped
1/2 cup unsalted butter
2/3 cup sugar
1/3 cup almond slices, toasted
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25
mn
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35
mn
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Restaurant
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Desserts
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Francis VALLOT
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Barsac
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