Pear Tart with Frangipane
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
Ingredients
- 1(9-in) pre-baked tart shell
- 11/2 c sugar
- 12" piece of vanilla bean
- 3large ripe pears
- 2cup milk
- 2eggs
- 2egg yolks
- 3/4cup sugar
Directions
- 1
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 sque
- 2
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 - (bla
- 3
Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear
- 4
Peel the pears, cut in half lengthwise, seed, core and stem
- 5
Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end
- 6
Poach the pear halves in the sugar syrup until tender
- 7
Drain on a rack
- 8
Preheat oven to 350F