- 1 3/4 cup all-purpose flour, plus more for rolling out dough
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 tablespoons cold butter, cut into small pieces
- 2 eggs, lightly beaten
- Frangipane (almond filling)
- 5 ounces almond paste, broken into pieces
- 1/3 cup sugar
- 2 eggs, divided
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1 lemon, Zest of
- 1 teaspoon pure vanilla extract
- 2 tablespoons flour
- 1/4 teaspoon baking powder
- Fruit Topping
- 3 ripe pears, such as Anjou, peeled, cored and thinly sliced
Meanwhile, for the frangipane, put almond paste, sugar and 1 of the eggs into the food processor and purée until smooth. Add butter, zest and vanilla and continue mixing until well combined. Mix in flour and baking powder then add remaining egg and continue mixing until smooth and well incorporated. Transfer frangipane to a medium bowl, cover and chill for at least 30 minutes.
Preheat the oven to 350°F. On a lightly floured surface, roll out pastry into a (13-inch) circle. Transfer to an (11- to 12-inch) tart pan with a removable bottom, pressing pastry into bottom and sides of pan. With the rolling pin, roll over the top of the pan to cut off excess dough then prick bottom and sides all over with a fork. Spread frangipane mixture evenly over pastry. Starting in the middle, arrange pears in a spiral pattern on top, pressing them down lightly and leaving some room between pear slices for frangipane to puff up.
Arrange tart pan on a baking sheet and bake until pastry is golden brown and frangipane is set in the center and golden, about 45 minutes. Remove from oven, set aside to let cool for 15 minutes then carefully remove outer ring of pan and transfer tart to a serving plate. Serve warm or at room temperature.
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