Golden Pear Tart

This is one of my favorite kinds of dessert recipes and one of the only that I have successfully pulled off-a fruit tart with a simple pate sucre for a base. As a cook, but a non baker, I am always pleasantly surprised when this gets rave reviews from all three of my daughters.

Ingredients

For the Pastry

-6 tbl caster sugar

-1/2 cup plus 2 tbl unsalted butter

-2 cups sifted all purpose flour

For the Filling

-1/2 cup unsated butter, melted then cooled slightly

-1/2 cup granulated sugar

-2 eggs

-1 ounce all purpose flour

-5 ounces ground almonds

-1 tsp vanilla extract

-4 ripe but firm pears, peeled, cored and sliced

-2 tbl apricot jam warmed

Method

To make the pastry

• Met the butter and stir the sugar in over a gentle heat until dissolved. Stir in the sifted flour and form into a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.

• Press the pastry into a 10” flan tin with a removeable bottom. Prick the base with fork to keep the dough from bubbling. Cover with foil and weight down with dried beans, dry rice or pie weights and bake at 325 for about 15 minutes. Remove the weights and foil.

To make the filling

• Beat the butter, granulated sugar, eggs, flour, ground almonds and vanilla until smooth.

• Spread over the pastry shell.

• Arrange the pears decoratively on the top and cover with the warmed apricot jam.

• Bake on the middle rack at 350 until golden brown.

Serve with vanilla bean ice cream or an orange scented sabayon or whipped cream.

Wine Pairings

Château Suduiraut Sauternes ~$35 per half bottle

Mumm Napa Demi-Sec ~$35 per bottle

Why These Wines Work

The Sauterns is a spectacular, highly-rated option that balances rich, concentrated honey, apricot, and baked pear notes with a vibrant, refreshing acidity.

The Mumm semi sweet sparkling bursts with prominent notes of creamy citrus, orange blossom, and a faint touch of toasted caramel that mirrors the flavors of baked frangipane filling perfectly.