Serves 8
For pastry
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup sugar
- 1/4 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 1/4 cups plus 1 tablespoon unbleached all-purpose flour
- 2 tablespoons finely ground unblanched almonds
For filling
- 1/2 cup crème fraîche
- 1 large egg lightly beaten
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons full-flavored honey, such as lavender
- 1 tablespoon superfine flour, such as Wondra
- About 1 1/2 pounds ripe pears, pitted and halved
- Confectioners’ sugar, for garnish