Tarte aux Poires ou Pommes à la Normande

A favourite theme of Normandy baking is slices of apple or pear set either into a buttery cake or, as in this recipe, a tart filled with frangipane. For the pastry, fate brisée’ is sweetened with sugar and made particularly rich and crisp with egg yolks as well, and thus becomes ‘pâte sucrée’. Like ‘pâte brisée’, this dough has to be worked quickly and kept cool. For the filling, choose fruit that is ripe but firm, and have a bowl half-full of water acidulated with lemon juice beside you as