Pear-And-Apricot Tart

Directions

1. 1

   FOR THE ALMOND PASTRY--------------------------- 3 c Unbleached all-purpose flour 18 tb Unsalted butter

2. 2

   chilled - cut into small pieces 2 Eggs 1 tb Milk 2 ts Vanilla extract 4 tb Sugar 1 ts Salt 1/2 c Finely chopped almonds Flour

3. 3

   With an on-off motion, process until the butter is the size of small peas

4. 4

   Add the sugar, salt and almonds and process just until the dough starts to pull together

5. 5

   Do not overprocess

6. 6

   Remove the dough from the bowl, pat it into a ball, then flatten it into a disk about 3/4-inch thick, and dust with flour

7. 7

   Cover with plastic wrap and refrigerate for at least 1 hour

8. 8

   Preheat oven to 375F