Poached Pear and Frangipane Tarts

• 30 ml cream
• 1 large egg yolk
• 172 g flour
• 25 g caster sugar
• pinch of salt
• 113 g butter, cut into cubes

• 110 g ground almonds
• 8 g (1 Tbsp) flour
• 75 g caster sugar
• 85 g butter, soft
• 1 large egg

• 1 l water
• 250 g sugar
• juice from half a lemon
• 4 medium pears, peeled

1. Place water and sugar in a large pot and bring the water to the boil. Stir until sugar dissolves.
2. Reduce the heat to medium and place the pears along with lemon juice in the pot. Cook until tender, about 20 minutes. Cool the pears in syrup.

1. Whisk cream with egg yolk in a small bowl and set aside. In a large bowl place the rest of the ingredients for pâte sucrée.
2. Using your fingers or a pastry blender work the butter into the flour until the mixture resembles coarse meal. Gradually add the cream mixture and stir with a wooden spoon until combined. Try not to overwork the pastry.
3. Bring the dough together with your hands and shape it into a ball. Flatten, wrap in cling film and refrigerate for 1 hour. (I did a double of the recipe provided, hence two shaped pastry balls.)

For frangipane:

1. Combine almonds, flour, sugar in a bowl and mix together. Add butter an beat it into the almond mixture until smooth. Add the egg and mix until just incorporated.
2. Cover the bowl with cling film and refrigerate for at least 2 hours.

1. Preheat the oven to 375°F. Take the pastry out of the fridge and let sit at room temperature for 15 minutes prior to rolling out. Lightly dust the area with flour. Roll the pastry 1/4" thick, dusting with flour as needed.
2. Transfer the pastry to a 9" tart pan (I also made 4 small tartlettes with the scrap pastry). Gently press the dough into bottom and sides of the pan.
3. Do not stretch the dough, use a rolling pin to transfer the pastry to the pans. Pinch off excess dough. Prick the base with a fork. Refrigerate for 1 hour before baking, or place in the freezer for 10 minutes.
4. Bake blind for 10 minutes. Remove the parchment paper and pie weights and bake until lightly golden, another 5 - 10 minutes. Set aside to cool.
5. Remove the pears from the syrup. Cut in half, remove the cores and slice.
6. Once the pastry is cool, spread the almond filling just to the top of the shell. Arrange pears on top. Bake until golden and tender about 25-35 minutes. Remove from the tart pan after cooling.