Pear and Almond Tart - The Local Palate

Ingredients

• ¾ cup sugar
• 1 bottle red wine
• ½ vanilla bean, split
• 1 (2-inch long) cinnamon stick
• 4 cloves
• 6 Bartlett pears, firm but almost ripe
• ½ lemon
• 8 tablespoons unsalted butter, at room temperature
• ½ cup sugar
• 1 large egg
• 1 cup finely ground blanched almonds
• 1 tablespoon all-purpose flour
• 3 tablespoons Calvados or dark rum
• 1 teaspoon pure almond extract
• 1 (10-inch) tart shell, made with Pâte Brisée (see below), chilled
• 1 cup plus 3 tablespoons all-purpose flour
• 6 tablespoons cold, unsalted butter, diced
• ⅛ teaspoon kosher salt
• 1 large egg, lightly beaten