Tarte aux Poires à la Bourdaloue | Recipe Binder

Ingredients

• Pte Sablée (Sugar Crust)
• 1 1/3 cups flour
• 6 Tb granulated sugar
• 1/8 tsp double-action baking powder
• 7 Tb fat: 5 Tb chilled butter, 2 Tb virgin coconut oil
• 1 egg beaten with 1 tsp water
• 1/2 tsp vanilla extract
• Frangipane (Almond Custard Filling)
• -makes about 2 cups-
• 1 egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 1/3 cup flour
• 1 cup boiling milk
• 2 Tb butter
• 2 tsp vanilla extract
• 1/2 cup blended almonds
• Poires Pochées (Poached Pears)
• 1 1/2 to 2 lbs firm ripe, unblemished Bosc pears
• 2 cups cold water and 1 Tb lemon juice (to soak)
• 2 cups red wine (I used Merlot, but Child calls for a Bordeaux, of course)
• 2 Tb lemon juice
• 1 stick cinnamon
• 1/4 cup raspberry/red currant jelly OR 1 tsp cornstarch mixed with 1 Tb sugar