Cousin Penelope's Pear And Almond Frangipane Tart

Instructions

1. Prepare the Crust: In a food processor, pulse together the Crust flour and butter until the mixture resembles coarse crumbs. Add the powdered sugar and pulse to combine. Add the egg yolk and 2 tablespoons of ice water, pulsing until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed.
2. Wrap the dough in plastic wrap and chill for at least 30 minutes.
3. Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom.
4. Prick the bottom of the crust with a fork and bake for 15-20 minutes, or until lightly golden. Let cool.
5. Prepare the Frangipane Filling: In a bowl, cream together the Frangipane Filling butter and sugar until light and fluffy. Beat in the almond flour and egg, then stir in the almond extract.
6. Spread the frangipane filling evenly over the cooled tart crust.
7. Arrange the Pear Topping pears in a circular pattern over the frangipane filling. Drizzle the pears with lemon juice.
8. Bake for 30-35 minutes, or until the frangipane is golden brown and the pears are tender. Let cool completely before serving.