Pear Tart with Frangipane
| Yield: | 8 Servings |
| Categories: | Pies, Desserts |
| 1 | (9-in) pre-baked tart shell | |
| 1 1/2 | c | Sugar |
| 1 | 2" piece of vanilla bean split open | |
| 2 | Strips of lemon zest (1" x 2" each) | |
| 2 | tb | Freshly squeezed lemon juice |
| 3 | lg | Ripe pears (Bosc, if possible) |
| 1/2 | c | Whole blanched almonds |
| 2 | c | Milk |
| 1 | 2" piece of vanilla bean | |
| 2 | Eggs | |
| 2 | Egg yolks | |
| 3/4 | c | Sugar |
| 1 | c | Flour |
| 6 | tb | Butter; in 1/2-in bits |
| 1/2 | c | Dry or stale macaroons pulverized |
| 1/2 | c | Kirsch |
| 1 1/2 | c | Apricot jam |
| 1/4 | c | Kirsch |
| 3 | tb | Finely chopped pistachios (blanched) |
Advertisement