Pear Tart

Ingredients

• 2+1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 250 grams cold butter, cut into cubes
• 1/4 cup ice water
• 100 grams soft butter
• 100 grams sugar
• 2 eggs
• 100 grams almond flour
• 1 teaspoon vanilla extract
• 4 pears
• 1 bottle sweet red wine
• 1/4 cup sugar
• 2 sticks cinnamon
• 3 cloves clove

Preparation

Prepare the dough:
In a food processor, blend the flour, sugar and salt.
Add the butter and pulse until the mixture becomes crumbly.

Add a quarter cup of water and pulse, checking that the mixture sticks together to form dough when a handful is squeezed.
If no dough forms, add a tablespoon of water, pulse and check again, repeating until you have dough.

Wrap the dough in plastic wrap and refrigerate for an hour.

Prepare the almond cream:
Cream the butter and sugar until the mixture is light and fluffy.

Add the eggs one at a time, continuing to beat.

Finally, fold in the almond flour.
Add the vanilla extract.

Prepare the pears:
Cut the pears in half, core them, and peel them.

Heat (do not boil) a bottle of sweet red wine with a quarter cup of sugar, 2 cinnamon sticks and three cloves.

Once the wine is warm, add the pears to the pot and cook over low heat for about 20 minutes, until a toothpick slides easily into the pears.

Slice the pears between two toothpicks so the slices stay connected (as in the picture), and press the pear down to form a fan shape.

Assemble the tart:
Roll out the dough and fit it into the pan.

Spread the almond cream over the dough.

Arrange the pears on top of the cream.

Bake at 170 degrees for about half an hour, until the tart turns a golden-brown color.