Hazelnut Frangipane Pear Tart

Cut the cold dough in pieces and reknead into a disc. On a floured table,
press the disc, evening the circle as you go, until it is about 6 inches in
diameter. Flour the surface of the dough and roll in into a circle
measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as
much as you need to prevent the dough from sticking. Brush off any excess
flour, fold the dough in half and center it over the mold. Press along the
bottom edge and side to even it. Press any excess dough from the bottom
edge up the sides so that they are thicker. Cut off any excess dough with a
rolling pin and press the sides up so it extends about 1/8-inch above the
rim. Dock the bottom with a fork and freeze.

Preheat oven to 375 degrees. Bake the frozen tart shell until the center
barely begins to color, 10 to 12 minutes. Cool completely.

Lower oven to 350 degrees. Combine the nuts and confectioner’s sugar in a
food processor and process to a fine powder, about 30 seconds. In the bowl
of a mixer, cream the butter and sugar until fluffy. Add the nut powder and
mix thoroughly, scraping down the bowl once or twice. Add the egg in three
parts, beating after each addition on medium high speed, until very light
and fluffy. Add the vanilla extract. On low speed, mix in the flour just
until incorporated.

Spread the jam on the bottom of the prebaked shell and then spread evenly
with the frangipane. Slice the pears in half and core. Cut each half in
very thin slices from blossom to stem, leaving them attached at the stem
end. Cut off the end pieces and cut each half in quarters. Fan out each
quarter and arrange the 6 fans in a circle over the frangipane, stems to
the center. Be sure to leave some space between the fans so the filling can
rise up around them. Brush the pears lightly with melted butter. Bake about
50 to 55 minutes, until the top is golden brown and crusty. If the rim is
getting too dark, cover the edge with foil or pie guards. Cool in the mold
on a rack; remove the outer ring after 10 minutes. Slip a flexible metal
palate knife between the tart and the metal bottom and slide off the tart.
Cool completely on a rack before serving. Cut with a sharp serrated knife.

Yield: 1 9-inch tart