Name: Pear and Almond Tart
Cook time: 1 hr
Total time: 4 hr (includes making pastry and cooling)
Yield: 4 servings with leftovers
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 tablespoons sugar; 1/4 teaspoon salt; 7 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 2 1/2 tablespoons cold water; 2 firm-ripe Anjou or Bartlett pears (1 pound total); 2 1/2 tablespoons poire William (French pear brandy) or Cognac, divided; 2 large eggs plus 1 large yolk; 3 tablespoons sugar; 1/4 teaspoon pure vanilla extract; 2/3 cup crème fraîche or heavy cream; 1 cup sliced almonds with skins (3 1/2 ounce); 1/4 cup sugar; 1 large egg white; Equipment: A 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice

Almond pear tart with two slices cut on a tealstained wooden table.

Photo by Marcus Nilsson

Eau-de-vie, or fruit brandy, an Alsatian specialty, is used to great effect in this dish, bringing out the subtle nuances in the pears. A custardy, brandied layer over the tender fruit, along with a nutty topping, gives this tart a complex yet homey air.

Recipe notes

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