In food processor or mixer: Pulse flour, sugar, salt, butter until course crumbles. Add 1 egg yolk, vanilla and cold water. Mix until dough comes together and starts to pull away from bottom and sides. Dough may still be crumbly. Turn on to Dough EZ mat and gently work together until forms soft ball. Flatten into a round disk.

Dust both sides with a little flour.

Roll out past 14" circle marks on Dough EZ mat. Peel back cover, transfer to tart pan.

Leave some excess over the rim of tart pan, as the dough will have some shrinkage when baked.

Put in refrigerator or freezer for minimum of 1/2 hr.

In stand mixer or food processor, cream almond paste, sugar, 1 egg, butter, and zest of 1 lemon. Add vanilla, flour baking powder, and final egg pulse or mix until smooth.

Transfer to bowl and refrigerate 1/2 hour.

Preheat Oven: 350°F

Prepare Tart: Remove tart shell from freezer. Prick shell bottom with fork.

Spread frangipane mixture in tart shell.

Starting with outer edge of tart and work inward. Place pear slices around the perimeter and then spiral placement leaving a little room between slices for the frangipane to puff up. Dot with raspberries optional.

Bake for 45-50 minutes or tart is golden brown.

Remove from oven- Let cool 15 minutes

Place preserves in small pan and stir until melted.

1⁄2 cup apricot jam

Brush with melted apricot preserves to glaze.


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