Pear Tart

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

• Preheat the oven to 350°F
• Butter the bottom and sides of a 9-inch round fluted tart pan with removable bottom. Set aside. *note, I used a rectangular fluted pan.

Make the pastry:

• In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough.
• Transfer the dough to the center of the buttered pan.
• Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
• Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 to 15 minutes.
• Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)

Meanwhile make the filling:

• In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
• Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved pears, cut side down, at an angle.
• Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes.
• Remove from the oven and immediately sprinkle with confectioners’ sugar. Place the tart on a rack to cool. Sprinkle again with confectioners’ sugar just before serving.