I know it's such a cliche, but I do love the combo of pears and almonds, sweet and crunchy. Once again this tart was born from the farmers market excursion. There were pears there that I hadn't heard of the description read: 'Conference Pears: Pale yellow flesh tinged with pink. Tastes like the best canned pears when fresh'. Seriously how could I pass these up? My curiosity was piqued when I read tastes like the best canned pears. Now, I don't know about you, but to me a good canned pear is sweet, supple and a little firm. These were as they described, they smelled incredibly good.
I made a simple pate sucre dough and then got the recipe for a pear almond tart from the March Gourmet magazine. I simple chopped up the pear into slim slices and baked them after I had baked the crust to a golden brown, right on top of the crust. Then I poured on the custard, baked that, then I added chopped roasted almonds, sugar and egg whites then popped it in the oven.
Unfortunately, after I had cooled down the tart I placed it on a wooden chopping board that had at some time in it's past had onions cut on it. So to me the tart tasted very like pears and onion- not a great combo. However, other people did tell me it was good!