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Pear Almond Tart

fruits, pastry

1 1/4 cups all-purpose flour
2 tablespoons (each) granulated sugar
1/2 cup unsalted butter; cubed
1 egg yolk
1 tablespoon white vinegar
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2 tablespoons butter
4 pears; peeled and sliced
1/4 cup granulated sugar
3 eggs; beaten
1 cup sour cream
1/2 cup slivered almonds; toasted
2 teaspoons grated lemon rind
1/2 teaspoon almond extract

In large bowl, combine flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture starts to clump together. Beat egg yolk with vinegar; drizzle over flour mixture. Toss with fork until pastry holds together. Gather together with hands. On lightly floured surface, press pastry into disc; wrap in plastic wrap and refrigerate for 30 minutes or until chilled. (Make ahead: refrigerate for up to 3 days.) On lightly floured surface, roll out pastry; fit into 10-inch tart pan with removable bottom or 10-inch pie plate. Trim and flute edge. Line with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 425ºF oven for 20 minutes. Lift out foil and weights. Place on rack. Reduce heat to 375ºF. Filling: Meanwhile, in skillet over medium-high heat, melt butter; cook pears with 2 tablespoon of the sugar for 8 minutes or until golden. Transfer to bowl; let cool slightly. Stir together remaining sugar, eggs, sour cream, almonds, rind and almond extract; pour half into shell. Arrange pear slices over top. Spoon remaining egg mixture over pears. Bake for 30 to 35 minutes or until filling is slightly puffed and set. Let cool on rack. (Make-ahead: Pack in shallow container with tight-fitting lid for up to 6 hours.)

Contributor: Meals in Minutes - Canadian Living

Yield: 6 servings

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