- 1 3/4 cups plus 2 tablespoons flour, divided
- 1 1/4 cups sugar, divided
- 1 lemon, zested
- Pinch of salt
- 1/2 cup butter
- 2 eggs, divided
- 1 pound Bosc pears, peeled and sliced
- 2 egg yolks
- 1/4 teaspoon almond extract (optional)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Preheat oven to 350° F.
Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a food processor. Pulse to combine. Add cut-up butter and pulse until it becomes the size of peas. Add 1 egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with a removable rim.
Arrange sliced pears on the dough. In a bowl, whisk together remaining whole egg, egg yolks, almond extract, vanilla, 3/4 cup sugar, 2 tablespoons flour and cream. Pour over the fruit. Bake for 60 minutes, or until set.
Cool. Serve at room temperature. Wrap leftovers and store refrigerated for up to 4 days.
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