Pear Almond Tart
| Yield: | 1 10" tart |
| Categories: | Stewart, Desserts |
| PASTRY | ||
| 1 1/2 | c | Unbleached flour |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 1 | pn | Ground cloves |
| 1/2 | ts | Grated lemon peel |
| 1/4 | lb | Butter |
| 1 | Egg yolk | |
| 5 | tb | Ice water |
| Butter; softened | ||
| GLAZE | ||
| 1/2 | c | Apricot preserves |
| 2 | tb | Dark rum |
| FILLING | ||
| 1/2 | c | Finely ground almonds |
| 1/2 | c | Sugar |
| 1 | tb | Flour |
| 9 | Firm, ripe pears | |
| DIVIDER | -- (preferably Anjou) | |
| DIVIDER | -- peeled, halved lengthwise | |
| DIVIDER | -- and cored |
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