Ingredients
3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves
1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Preparation
Pears:Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.
Pie:On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.
Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.
Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.
Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)
Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.
Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely. On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.
