Frangipane Tart with Pears and Almond Crisp | RICARDO

Ingredients

• 3 pears, peeled, halved and cored
• 2 cups (500 ml) water
• 1 cup (250 ml) sugar
• 1/4 cup (60 ml) lemon juice
• 1 1/4 cups (310 ml) unbleached all-purpose flour
• 1 tablespoon (15 ml) sugar
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) cold unsalted butter, cubed
• 1 egg
• 1 tablespoon (15 ml) water
• 1/2 teaspoon (2.5 ml) vanilla extract
• 7 oz (200 g) almond paste (marzipan), chopped
• 1/4 cup (60 ml) unsalted butter, softened
• 3 tablespoons (45 ml) all-purpose flour unbleached
• 1/2 cup (125 ml) slivered almonds
• 2 tablespoons (30 ml) sugar
• 1 teaspoon (5 ml) lemon juice or water