Pithiviers

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Spread the almonds in a single layer on a rimmed baking sheet.
3. 3
   Toast until fragrant and light golden brown, 7 to 9 minutes.
4. 4
   Remove from oven and transfer to a plate to cool completely.
5. 5
   In a food processor, pulse toasted almonds, flour, 1/2 cup sugar, and salt until fine crumbs form.
6. 6
   With the machine running, add the butter and 1 egg, processing until mixture is smooth.
7. 7
   Refrigerate frangipane until chilled, about 30 minutes.
8. 8
   Meanwhile, on a lightly floured work surface, roll out Puff Pastry dough to an 18-by-11-inch rectangle, about 1/8 inch thick.
9. 9
   Wrap in plastic, and freeze until chilled, about 10 minutes.
10. 10
    In a medium skillet, combine the pear, remaining tablespoon sugar, and the lemon juice; cook over medium heat until pear slices are caramelized on both sides, about 4 minutes.
11. 11
    Transfer pears to a plate with a slotted spoon, and refrigerate until chilled, about 10 minutes.
12. 12
    In a small bowl, whisk together the remaining egg with the heavy cream; set egg wash aside.
13. 13
    Transfer the dough to a lightly floured piece of parchment paper.
14. 14
    Using a 9-inch round cake pan as a guide, cut out two 9-inch rounds with a sharp knife; do not remove from the dough.
15. 15
    With a floured 1-inch cookie cutter, cut a hole out of the center of one of the rounds, and discard.
16. 16
    Using a floured 2-inch cookie cutter, cut a circle from the excess dough; set aside.
17. 17
    (This will later be used to decorate the finished Pithiviers.)
18. 18
    Reserve remaining dough for another use.
19. 19
    Place the uncut round and the cutout circle on a parchment-lined baking sheet.
20. 20
    Using a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806), pipe the chilled frangipane evenly over the center of the round, leaving a 1 1/2-inch border.
21. 21
    Evenly distribute the pear mixture over the frangipane.
22. 22
    Working quickly, lightly brush egg wash over the dough surrounding the frangipane, leaving a 1/2-inch border around the edge.
23. 23
    Cover with the other round of dough, lining up the edges.
24. 24
    Gently lift to allow air to escape, then smooth any remaining air bubbles with your hands.
25. 25
    Press the edges together firmly to seal, and trim with a sharp paring knife.
26. 26
    With the knife, score the top of the pastry, making curved lines from the hole in the center out toward the edges, to resemble a pinwheel.
27. 27
    Place the filled tart in the freezer until firm, about 20 minutes.
28. 28
    Brush the top of the tart and the cutout circle with egg wash, being careful not to let any drip over cut edges, as it will prevent even puffing.
29. 29
    Bake for 30 minutes (remove cutout after 15 minutes).
30. 30
    Reduce oven temperature to 350F; cover edge of pastry with foil to prevent it from burning.
31. 31
    Bake until center is well browned, about 30 minutes more.
32. 32
    Remove from oven, and slide onto a wire rack to cool.
33. 33
    Serve at room temperature, placing the cutout circle in the center if desired.
34. 34
    A cake pan is used to cut two 9-inch rounds from a large rectangle of dough.
35. 35
    A small piece is cut from one of the rounds, and a larger piece is cut from the excess dough.
36. 36
    The frangipane is piped over one round, then topped with the pear filling.
37. 37
    The tart is trimmed, scored, and brushed with egg wash before baking.