There's something seductive about pears and almnds together, like they were born to love each other. This tart will arouse applause from those lucky enough to be served a slice!
One pre-baked 9” tart shell, cooled. See Baker's Notes, below.
1 egg white, whisked til frothy
6 T. unsalted butter, room temperature
1/3 c. sugar
1 large egg
1 c. almond meal (finely ground blanched almonds)
1 t. almond extract
1 T. flour
2 T. poaching liquid (see below)
8 poached pear halves (see below)
Easy poached pears:
2 cans pear halves in 100% juice (2 15 oz. cans)
2 T. fresh lemon juice
1 t. sugar
2 t. vanilla
2 T. brandy, rum or pear liqueur (optional)
I recommend using this tart pastry recipe: Delicate Tart Crust. It will be perfect with this filling. Also, if it would be helpful, here are tips and tricks for successful baking of tart shells. Scroll down to the Q&A section.