Ingredients

11" blind baked sucre, or pie crust

4 Bosc pears, peeled, halved, cored

2cups red wine

2T lemon juice

3/4 cup sugar

1 cinnamon stick

4oz. butter, softened

1/2 cup sugar

2 eggs

1 cup almond meal, very lightly toasted

2T flour

1/4t almond extract

Preparation

  1. Combine the red wine, lemon juice, 3/4 cup sugar and cinnamon stick in a large saucepan and bring to a simmer. Meanwhile peel core and halve the pears. Add them to the wine mixture and simmer 10-12 minutes till pears are barely tender. Don’t overcook. When done put them on a paper towel to drain.

  2. Reduce the cooking liquid till it reaches 238 on a candy thermometer. Use this glaze to brush the cooled pie shell.

  3. In a large mixing bowl, cream the butter and sugar till light and fluffy. Add the eggs one at a time beating after each addition. Add the almond meal, flour and almond extract. Mix to combine. Spread filling in the pie shell.

  4. Slice the pears thinly in horizontal slices, then lift the intact pears onto the tart spreading them slightly. Bake at 350 for approximately 30 min. till frangipan is golden and set. Brush pears with the glaze.