Method

In a mixer fitted with a paddle attachment, mix the butter, powdered sugar, almond flour, almond paste and salt on low speed until evenly mixed. Then increase speed to medium-high and mix until light and fluffy, about 4 minutes.

Combine the eggs, egg yolk, and vanilla extract. Add the egg mixture slowly, thoroughly incorporating, scraping down the bowl as necessary.

Add the cornstarch and mix until homogenous.

Final Dish Assembly

Brush softened butter in 8 5-inch diameter (bottom), 1-inch deep tart pans. Refrigerate until butter is firm. Spoon frangipane mixture into the tart pans, approximately ¾-inch deep.

Blot pear halves dry with a paper towel or clean kitchen towel and place on a cutting board. Slice each pear half vertically into ¼-inch thick slices starting about ½-inch down from the stem end of each uncut pear half.

On a flat surface, fan out each sliced pear half with the palm of your hand. Using a spatula or knife, pick up each sliced and fanned pear half and carefully place on-top of the frangipane. Be sure to place the bottom fanned section of each pear about 1-inch from the rim. Sprinkle about 1 tablespoon of raw sliced almonds around the stem end of each fanned pear half.

Bake in a pre-heated 350°F oven until the frangipane is golden brown and the center is set, 25 to 45 minutes, depending on type of oven.

Optional glaze: In a saucepan, reduce the reserved canned pear juice with a little butter and pear liquor until syrupy to brush on top of each pear before serving with the ice cream.

Place a scoop of Dulce de Leche ice cream on the stem end of the pear and serve.

NOTE: This recipe will also yield two 10-inch tarts with 5 fanned pears halves on top of each, in a pinwheel pattern with the stem end of the fanned pears positioned toward the center and almonds sprinkled between each.

Servings