Crust adapted from David Lebovitz
Prebaked Tart Shell (makes one 9 inch/23cm tart)
85g unsalted butter, at room temperature
1 large egg yolk
140g plain flour
1/8 teaspoon salt
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until just smooth, about 1 minute.
Add the egg yolk and mix for 30 seconds on low speed. Add the flour and salt and mix just until the dough comes together in a smooth, homogeneous mass. Don’t over mix. Pinch off a jelly bean–size piece of dough, wrap it in cling film, and set aside.
Place the remaining dough in the centre of a 23cm tart tin with a removable bottom (I do not have a removable bottom tart pan so I use the regular one). Use the heel of your hand to press the dough evenly across the bottom of the tin; try to get the dough as smooth as possible. Use your fingers to press the dough up the sides and to the rim of the tin; make sure that the dough is not too thick in the corners.
Freeze the dough-lined tart tin until the dough is firm, at least 1 hour. (I only freeze for 30 minutes)
Preheat the oven to 190C.
Set the tart tin on a baking tray and prick the frozen tart dough with a fork or skewer. Bake the tart shell on the baking tray for 7 minutes, then check if the bottom has puffed up; if it has, gently press it down with the back of a metal spatula. Continue baking until deep golden brown, 15 minutes more. Please check to make sure it’s not overbaked.
Remove from the oven. While the tart shell is hot, if there are any large fissures, pinch off small pieces of the reserved unbaked dough, and use your fingertip to gently smooth them into the cracks until the cracks are filled. (There’s no need to bake longer as the heat from the still-warm tart shell will firm it up.)
Storage: Tart dough can be frozen for 1 month, either formed into a disc or pressed into the tart tin. The tart shell needs to be used the day that it’s prebaked, so don’t bake it until you need it.
For the frangipane filling (adapted from Anncoo‘s Journal)
100g unsalted Butter, softened
90g Caster sugar (original was 110g)
1 Egg yolk
120g Almond meal (lightly toasted)
35g Plain flour
1/2 tsp salt
3 pears (use soft ones, peel and quartered and then slice thin)
2. Gradually add the egg and egg yolk and beat until just combined.
3. Use a rubber spatula to fold in almond meal and plain flour into egg mixture until just combined.
4. Spoon mixture into the pastry case and arrange pear slices over the top.
5. Bake at preheated oven 180C for about 30 minutes or until the frangipane has set.