By Jean Georges

"Home Cooking"

Pear Belle Helene

Pear Bourdaloue 

Pear Clafoutis

Pear & Fig..Licorice

Pear Sampler

Pear , Spiced & Crème Fraiche

Pear , Spiked with Vanilla pins

Pear Tart Bourdaloue

Pear Tart Flambee

Pear Tart Roquefort

| Dough | Filling |

  The Dough

-         900 gm All purpose flour

-         300 gm Blanched Almond Flour

-         350 gm Confectioners Sugar

-      10 gm Salt

-         500 gm Butter

   The Filling             Yields : 2 (8 x 1") tarts

Preheat the oven to 350F

Fold a fluted tart pan with the shortbread dough . Refrigerate until cold and firm.

Bake until golden brown , about 15 minutes.

Meanwhile heat the honey in a large nonstick skillet over medium heat until bubbling . Add the pears in a single layer and cook , carefully turning the fruit , until they are almost translucent and very tender , about 7 minutes .

Almost all of the honey will have evaporated .

Wisk together the eggs , yolks and granulated sugar until pale and foamy . Whisk in the corn starch until no lumps remain , then whisk in the cream until the mixture is smooth .

Arrange the pears in the crust in a single layer , then pour the egg mixture over them . The tart shell will be full .           

         Sprinkle the almonds on top .

Bake until the custard is set and the top is dark brown , about 20 minutes . Let cool completely on a wire rack , them remove the tart ring .