Instructions
- Prepare the Pate Sucrée Crust: In a food processor, pulse together the Pate Sucrée Crust flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Add the egg yolk and 3 tablespoons of ice water, pulsing until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed.
- Wrap the dough in plastic wrap and chill for at least 1 hour.
- 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.
- 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 minutes. Let cool.
- 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 Amaretto.
- Spread the frangipane filling evenly over the cooled tart crust.
- Arrange the Pear Topping pears in a circular pattern over the frangipane filling. Drizzle the pears with lemon juice and melted butter.
- Bake for 35-40 minutes, or until the frangipane is golden brown and the pears are tender. Let cool completely before serving.
