Pear Frangipane Tart

This pie borrows its flavor from my family’s Christmas dinners in Germany. We would fill pear halves with lingonberry jelly to serve alongside earthy game meat. Many years later, I wanted to see if the sweet, delicate pear and the woodsy tartness of lingonberries could work together in a pastry. As I was creating this pie, I reminisced over times spent in the forest, the herby scents of summer forest flora, and the bushes covered with all varieties of berries ripe for picking.

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