- 1/2 recipe Almond Pate Sucre, recipe follows
- 1 cup blanched almonds
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon lemon zest
- 1 1/2 pounds pears
- 4 teaspoons crystallized sugar
Preheat the oven to 350 degrees F.
Cut the dough into 8 equal pieces. On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle. Repeat with the remaining dough. Place on parchment lined baking sheets.
To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste. Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
Cut each pear in half and remove the core. Cut each half into 5 or 6 thin wedges. Divide the filling evenly over the tarts, leaving a small border around the edges. Arrange the pears in a circular pattern on the filling. Sprinkle the sugar over the pears. Bake until the pears are lightly caramelized, about 20 minutes.
Almond Pate Sucre:
- 3/4 cup whole unblanched almonds
- 3 1/3 cups sifted all-purpose flour
- 12 ounces (1 1/2 cups) unsalted butter, cut into small pieces
- 1 cup sugar
- 1 egg
- 1/2 teaspoon lemon zest
Preheat the oven to 375 degrees F.
Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes. Cool and coarsely grind in a food processor. Do not grind too fine. Transfer to a medium bowl and combine with the flour. Set aside.
In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy. Add the egg and the zest. Add the flour-nut mixture and mix to combine. Turn out onto a lightly floured surface and knead into a ball. Flatten the ball, making a small round, and wrap in plastic wrap. Refrigerate for at least 1 hour, or until needed.
Yield: about 2 1/4 pounds