Pear and Almond Tart

Where has the time gone? I have missed reading so many of my favorite blogs! There is only one excuse and that is, my new store.....I had no idea it would require so much of my time. When I arrive home, I am pooped! Remember, I retired a long time ago and now have returned to the working world..... I am enjoying every single minute! (wish some of you lived closer to me here in Florida so you could visit the store....I'd give a great discount to you!)

Anyway, let me share a delicious recipe from Whole Foods in celebration of being back on line again. When I travel to Seattle, this is one of my first stops. Living in central Florida, few stores exist like the Whole Foods in Redmond,WA. If you have shopped there, you know what I mean. My curiosity gets the best of me to see what is new, plus getting my "fresh food visual fix." Love just strolling through the isles taking it all in. However, during a recent trip to Sarasota, this little fella (tart) was in the frozen food section imported from France! I bought the one you are viewing. This recipe was adapted from the stores file! I took the tart home and placed it on special piece my mom gave me- she loves this dish...still tries to take it back! Hope mine turns out as beautiful!

Preheat oven to 350

Pastry for the tart

2 eggs, beaten

1/2 t. salt

3 T. sugar

1/2 t. baking powder

3 T. butter, cut into tiny pieces.

1 3/4 C. of flour

Place the salt, sugar, baking powder and flour in bowl and combine well. Add the butter and mix with electric mixer until pieces resemble fine powder. Add the eggs, one at a time and mix well. The dough will gradually clump together. Shape the dough into a disc and chill for at least thirty minutes.

For the almond filling

2 eggs

1/3 C. sugar

6 ounces of almond paste

1/2 c. butter

1 t. of vanilla

2 T. of flour

1/4 t. baking powder

3 medium ripe pears, cut in half

Combine the almond paste, one egg, and sugar in bowl. Mix until smooth. Add butter, vanilla and continue to mix. Add the flour and baking powder. Add the remaining egg and mix until smooth. Cover and chill thirty minutes.

Roll out pastry on a floured surface and press into a 12 in. tart pan with removable bottom. Press the pastry into the edges and up the sides. It helps to extend the pastry above the rim of the pan to keep it in place while baking. Roll over the top of the pan with a rolling pin to shear off extra pastry. Don't forget to prick the sides and the bottom of the pastry before baking.

Spread the almond mixture over the pastry. Use the back of a spoon to spread it evenly. Place the pears evenly around, pressing them slightly into the dough so that the almond filling will puff up around the pears.

Place the tart on a baking sheet and bake for 45 minutes or until golden brown. Cool and then carefully remove the bottom of the pan and place on serving dish. Serve at room temperature. Serves six.

And, a peak of what has been going on here in Florida at the shoppe!