1Tablespoonflouror 1 T rice flour or 1/2 T cornstarch for gluten free
6Tablespoonsbutter
1egg
1teaspoonsVanilla
2Tablespoonscream
Other Ingredients
3pears
1pie crustcommercial or your favorite homemade
1teaspoonpowdered sugar for decoration
Instructions
Set pie crust into a 9 inch removable bottom fluted tart pan. Press the crust into the pan sides, top with parchment paper, then fill with dried beans or pie weights. Blind bake at 400 F, until sides are turning golden, about 10 minutes, then remove weights and parchment and bake a little longer until bottom is set and dry. Remove pie from oven and let cool. Reduce oven temperature to 350 F.
Place the frangipane ingredients in a large bowl and whisk until well blended. Spread the frangipane over the cooled tart shell.
Halve, peel, core and slice the pears into about ¼ inch slices (see picture). Arrange the sliced pears on top of frangipane fanning slightly, then bake 40 to 45 minutes. Cool before serving.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.