Caramelized Pear Tart
14 Tbsp. butter, softened
1/2 cup sugar
3 egg yolks
zest of 1 lemon, grated
3/4 cup finely ground almonds
1 3/4 cups flour
2 1/2 lbs ripe, firm pears, peeled, cored, and cubed
8 Tbsp. butter
3/4 cup sugar
1/3 cup toasted almonds
Cream butter and sugar until smooth. Add egg yolks and zest, mix
well. Add almonds and flour, mix well. Form into ball, wrap with
plastic, and chill 1 hr.
Grease 10 inch tart pan with removable bottom. On lightly floured
surface, roll out dough to 1/8 inch thickness. Transfer to pan
and press to bottom and sides. Line dough with foil and fill with
pie weights or dried beans. Bake at 400 degrees(F) for 20 minutes.
Remove foil and weights, bake 3 minutes until golden.
While crust is baking, melt butter in large, heavy skillet. Over
medium heat, saute pears until tender. Sprinkle with the sugar
and cook until fruit is caramelized(golden brown.) Place filling
in baked crust and sprinkle with toasted almonds. Serve warm or