Instructions
- Prepare the Gingerbread Crust: Combine all Gingerbread Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the dough into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
- Poach the Pears: In a saucepan, combine Water, Granulated sugar, Lemon, and Vanilla bean. Bring to a boil, then add the Pears. Reduce heat and simmer for 15-20 minutes, or until pears are tender. Remove pears and set aside to cool.
- Make the Frangipane Filling: Cream together the softened Unsalted butter and Granulated sugar until light and fluffy. Beat in the Almond flour and Egg, then stir in the Almond extract.
- Assemble and Bake: Spread the Frangipane Filling evenly over the chilled Gingerbread Crust. Arrange the poached Pears on top of the frangipane. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and the filling is set. Let cool completely before serving.
