January 22, 2013
1 package flaky dough
1 cup butter or margarine
1 cup sugar
1 tsp vanilla extract
2 Tbsp flour
6 oz (200 grams) blanched ground almonds
1 tsp cinnamon
4 Bosc pears, soft enough to cut easily but firm enough that they keep their shape
1 Tbsp vanilla sugar
Preheat oven to 375°F (190°C). Butter a 10-inch (25-cm) springform pan.
Roll out the dough to ¼-inch (½-cm) thickness and place over the tart pan. Press into the pan, gently pressing against the sides. Using rolling pin, press against the outer rim to remove excess dough.
Beat the butter or margarine with the sugar. Add eggs, one at a time, and then add the vanilla extract, beating after each addition. Add flour and blanched almonds. Pour batter into prepared pie shell and smooth out. Sprinkle with cinnamon. Peel pears and slice them into thin wedges. Place in a fan-like design over the filling. Sprinkle with vanilla sugar. Bake for 1 hour.