Ingredients
240 gms unbleached all-purpose flour fluffed, spooned, and levelled
70 gms granulated sugar
¼ tsp salt
1 tsp lemon zest
155 gms cold unsalted butter
1 large egg yolk
1 tsp pure vanilla extract
For the filling:
115 gms unsalted softened butter
115 gms granulated sugar
115 gms almond flour
3 large whole eggs room temperature
15 gms all-purpose flour
1 tsp pure vanilla extract
½ tsp lemon zest
Method
1. Lightly grease a 10-inch tart.
2. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed.
3. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour.
4. Add the egg yolk and vanilla extract then pulse continuously until the dough starts to stick together.
5. Transfer the dough and any smaller pieces to a clean countertop and knead - pressing the dough down with the heel of your hand - until it is completely smooth. It will resemble a sugar cookie dough in texture.
6. Press the dough into the greased tart pan (with a removable bottom) - it should be just under ¼-inch thick, and should have some dough leftover - then chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes.
7. Frangipane filling - combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer).
8. Beat over medium speed until creamy.
9. At a low speed, add the almond flour and egg alternately until the ingredients are incorporated evenly.
10. Add the flour and mix to combine.
11. Add the vanilla extract and lemon zest, then mix until combined.
12. Use right away, if the other tart components are ready, or transfer to a container and refrigerate until ready to use.
13. Preheat the oven to 180C.
14. Place the pear halves cut side down in the pastry case with the small ends toward the centre.
15. In a medium bowl, mix the butter and sugar together until smooth, then beat with the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears.
16. Bake for 1 hour in the preheated oven, until pears are soft and set in the centre. Cool completely before slicing and serving.
