Rustic French Pear and Almond Tart with Lavender Honey

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold, cubed
• 1 cup granulated sugar
• 1 teaspoon salt
• 3 tablespoons cold water

• 1 cup almond meal
• 1 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

• 3 medium ripe pears, peeled, cored, and sliced
• 2 tablespoons lavender honey
• 1 tablespoon lemon juice

Method

1. 01
   Prepare the pastry dough by combining the flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing just until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
2. 02
   Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork and chill in the freezer for 10 minutes.
3. 03
   Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, and bake for another 5 minutes until lightly golden.
4. 04
   To prepare the almond frangipane, cream the softened butter and powdered sugar together until fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the almond meal until well combined.
5. 05
   Spread the almond frangipane evenly over the pre-baked tart crust.
6. 06
   Arrange the pear slices over the frangipane in a circular pattern. Drizzle with lemon juice and bake for 30-35 minutes until the frangipane is set and the pears are tender.
7. 07
   Warm the lavender honey slightly and brush over the warm tart. Allow to cool before serving.