Poached Pear and Almond Tart
Why This Recipe Works
Since a poached pear and almond tart requires a substantial investment of time, we wanted our pear tart recipe to be worthwhile. During our testing, we determined that ripe yet firm Bosc or Bartlett pears gave our pear tart recipe the best flavor, especially when poached in white wine spiced with a cinnamon stick, black peppercorns, whole cloves, and a vanilla bean. For the frangipane in our pear tart recipe, we processed blanched slivered almonds in a food processor with sugar, so they could be ground superfine without becoming greasy. We made sure to dry the pears before setting them on the frangipane—otherwise, they released moisture, turning the dessert sticky and wet.