Instructions
- Prepare the Pâte Sablée Gingerbread Crust: Combine all Pâte Sablée 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 at least 1 hour.
- Poach the Comice Pears: In a saucepan, combine Water, Granulated sugar, Calvados, and Vanilla bean. Bring to a boil, then add the Comice pears. Reduce heat and simmer for 15-20 minutes, or until pears are tender. Remove pears and set aside to cool, reserving the poaching liquid.
- Make the Sicilian Almond Paste Frangipane Filling: Melt the Unsalted butter in a saucepan over medium heat, cooking until it turns golden brown and has a nutty aroma. Let cool slightly. Cream together the browned butter and Granulated sugar until light and fluffy. Beat in the Sicilian almond paste and Egg, then stir in the Almond extract and Amaretto.
- Assemble and Bake: Spread the Sicilian Almond Paste Frangipane Filling evenly over the chilled Pâte Sablée Gingerbread Crust. Arrange the poached Comice pears on top of the frangipane. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until golden brown and the filling is set. Brush the pears with some of the reserved poaching liquid during the last 15 minutes of baking. Let cool completely before serving.
