I love going into Le Panier across from Pike Place Market in Seattle - a quintessential French bakery that makes beautiful pastries that actually taste as good as they look. I've always been tempted to buy one of their tarts - but they are a little pricey and usually the mister is with me and when I suggest it he quickly looks at my hind quarters and shakes his head...so I just get my usual - a petite almond croissant - which he then eats half of. When I came across this recipe it reminded of me of the pretty pastries behind the glass at Le Panier - so I decided to give it a go. And it is FABULOUS!
The pastry is simple enough - just a basic recipe but it cooks up very light and flakey. The filling, or frangipane, is also very light - and not what I expected given the eggs in it. Now, you might be thinking that this is something you just would never make - it looks too difficult, right? It's not! Truly, it's an easy recipe and it's so sweet and delicious - the passionfruit jam, banana liqueur and the pears have this magical tropical thing going on...nevermind France, you'll be transported to Fiji or Bali or Hawaii with just one bite!
Beautiful pears - they are ripe but still firm, don't use them if they're mushy. D'Anjou or Bartlett will work for this recipe. The recipe said to bake this for 30 minutes or until the center was done; after 30 minutes my center was no where near done so I left it in another 10 minutes...and then another ten and then another! I'm not sure if my oven was off or not but I cooked this tart for 60 minutes altogether and FINALLY it was done!
Le Tarte aux Poires - Pear Tart - Adapted from Le Galant Verre in Paris, France
Pastry recipe follows
1/2 cup butter
1 cup sugar
2 eggs
1/4 cup flour, sifted
1/2 cup sliced almonds
2 tablespoons Creme de Banana Liqueur
4 large firm pears, halved, cored, bottom and top removed and thinly sliced, stored in a bowl of cold water with a little lemon juice to prevent discoloration
5 tablespoons passionfruit jam or apricot jam, divided
2 teaspoons lemon juice
2 tablespoons cold water
Roll out pastry to fit greased and floured 8-inch tart pan with removeable bottom. Store in refrigerator to keep cool. In large bowl of electric mixer, cream together butter and sugar until light and fluffy. Gradually beat in eggs, then flour. Fold in almonds and Creme de Banana, until well incorporated. Preheat oven to 350 degrees. Remove pears from soaking liquid, and set aside. Brush base of pastry with 2 tablespoons of the jam. Pour frangipane (filling) evenly into tart pan. Arrange pears in a circle on top of the filling. Bake for 30 to 60 minutes, until center is no longer "jiggly" and feels slightly firm and "dry" to the touch. Meanwhile in a small saucepan, slowly heat together the 3 remaining tablespoons of jam, the lemon juice and 2 tablespoons of water. Bring to a boil and reduce until slightly thicker, brush on hot tart. Serve the tart cool or at room temperature. Makes 6 servings.
Pastry recipe:
2 cups flour, sifted
1/2 cup cold butter, cut into small cubes
2 tablespoons sugar
1 egg, beaten
Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined, but still crumbly, adding a tablespoon of cold water if necessary to get dough to hold together. Handle dough as little as possible. Chill until ready to use. 
"There is more simplicity in the man who eats caviar on impulse than in the man who eats Grape Nuts on principle." G.K. Chesterton
