Ingredients

The following ingredients have 4 Servings
  • 1 recipe Homemade pie crust ((or store-bought))
  • ¾ cup (6oz/170g) frangipane
  • 1 large egg
  • 3 poached pears (halved and cored)
  • 1 tablespoon apricot jam (heated and strained (optional))

Instruction

  • Preheat the oven to 425°F (220°C).
  • Roll out and line the pie crust into a 9-inch (23cm) tart pan with a removable bottom.
  • Prick the dough all over with a fork, line with parchment and pie weights (beans/rice), and bake for 15 minutes.
  • Lower the heat to 350°F (180°C) and bake for another 15 minutes.
  • Remove the pie weights and let cool for 10 minutes.
  • Whisk the frangipane with the egg and evenly spread it in the bottom of the baked tart shell.
  • Slice the poached pear halves crosswise into thin slices and arrange on top of the frangipane, narrow ends pointing towards the center. Press down slightly onto the pears.
  • Bake until the filling is set, about 50-60 minutes.
  • Let the tart cool for 10 minutes, then brush with the strained apricot jam for shine (optional).
  • Let cool completely before serving. Store any leftovers at room temperature, loosely covered, for up to 2 days.