Instructions
- Prepare the Sable Breton Crust: In a food processor, pulse together the Sable Breton Crust flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and heavy cream, pulsing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and press into a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust with a fork, line with parchment paper and pie weights, and blind bake for 15-20 minutes, or until lightly golden. Remove weights and bake for another 5-10 minutes. Let cool.
- Prepare the Poached Pears: In a saucepan, combine the water, sugar, white wine, and vanilla bean. Bring to a simmer. Add the Poached Pear pears and poach for 15-20 minutes, or until tender. Remove from heat and let cool in the poaching liquid.
- 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 and Kirsch.
- Spread the frangipane filling evenly over the cooled tart crust.
- Arrange the poached pear halves in a circular pattern over the frangipane filling. Strain some of the poaching liquid over the pears.
- Bake for 30-35 minutes, or until the frangipane is golden brown and the pears are slightly caramelized. Let cool completely before serving.
