This tart served warm with chantilly cream is a fall favorite. You can substitute plums or apricots for the pears.
Put the almonds, butter, brandy, and sugar in the bowl of an electric mixer. With the paddle attachment, beat on medium speed for 2 minutes, until the almonds are broken up and the butter is creamed. Mix in the egg. Set aside.
Combine the butter, brandy, lemon juice, and sugar in a small pot. Cook over low heat until the butter is melted and the sugar is dissolved.
Spread the almond frangipane on the bottom of the tart shell. Arrange the pears in the shell, slightly overlapping, in a circular pattern. Brush half of the brandy butter on top of the pears.
Serve the tart warm or at room temperature, with the chantilly cream.
© 1993 Emily Luchetti. All rights reserved.