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, Pear brandy, 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, reserving the poaching liquid.
- Make the Browned Butter 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 Almond flour and Egg, then stir in the Almond extract and Dark rum.
- Assemble and Bake: Spread the Browned Butter 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. Brush the pears with some of the reserved poaching liquid during the last 10 minutes of baking. Let cool completely before serving.
