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Poached Pear and Almond Tart

1/2 cup (1 stick) unsalted butter, room temperature, plus 1 tablespoon unsalted butter, melted and cooled, for pan
3/4 cup whole blanched almonds
3 tablespoons sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pure almond extract
3 tablespoons sliced blanched almonds
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons almond flour or very finely ground blanched almonds
1/2 teaspoon baking powder
2 large whole eggs plus 1 large egg yolk, lightly beaten
2 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons milk
Vanilla Poached Pears


Make the crust: Brush 1 tablespoon melted butter into bottom and up sides of an 11-by-8-inch tart pan with a removable bottom. Pulse whole almonds and 1 tablespoon sugar in food processor until almonds are finely ground. Add remaining 1/2 cup butter, and process until combined. Add flour, remaining 2 tablespoons sugar, the salt, and almond extract, and pulse until combined. Press dough evenly into bottom and up sides of pan. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350F. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool. Make the filling: Spread sliced almonds in an even layer on a rimmed baking sheet, and toast in oven, tossing occasionally until golden, about 10 minutes. In a large bowl, whisk together 1/2 cup sugar, the salt, flour, almond flour, and baking powder. Whisk in eggs and yolk, butter, and milk until well combined. Pour filling into crust. Blot each pear halve lightly with paper towels to remove excess syrup. Arrange halves, cut sides down, over filling, packing fruit closely together (3 rows of 3 pears; reserve remaining half for another use). Sprinkle tops of pears with remaining 1 tablespoon sugar. Sprinkle toasted almonds over tart. Transfer tart to a rimmed baking sheet. Bake until filling is puffed and golden brown, 60 to 70 minutes. Transfer tart to a wire rack to cool completely. Unmold just before serving.

Source: www.epicurious.com