Ingredients
TART SHELL
1 ⅓ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
4 ounces cut into chunks
1 egg yolk
1 tablespoons ice water
TART FILLING
¼ cup sugar
¾ cup almond paste
2 eggs
½ cup
2 ounces softened
1 teaspoon orange zest
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon salt
2 Anjou pears, cored and sliced thinly
1 cup cranberries
Directions
- Heat oven to 350º
- Place flour, 2 tablespoons sugar, and 1/4 teaspoon salt in food processor bowl. Pulse to combine. Add cold butter; process until butter is incorporated and mixture is pea-sized balls. Do not over mix
- Mix egg yolk and water in small bowl. Add to processor; pulse to combine until dough comes together
- Turn dough onto a lightly floured surface, patting into a disk. Roll dough until just larger than the shape of pan and gently lift to fit pan. Press dough into flutes of pan and trim edges with a sharp knife. Using tines of fork, pierce bottom of tart shell liberally to prevent air bubbles from forming
- Using a mixer, beat 1/4 cup sugar, almond paste, and eggs in large bowl until combined. Add crème fraiche, butter, orange zest. Whisk 2 tablespoons flour, baking powder, and salt in small bowl. Add flour mixture to filling mixture until blended
- Pour mixture into prepared tart shell, spreading evenly. Layer pear slices and cranberries across top of crème fraiche mixture. Bake 40 minutes or until lightly browned.
