Transfer the dough to a 9-inch tart mold (circular or rectangular) with a removable bottom. Remove the bowl from oven, pour in the flour and mix it quickly until it forms a ball which pulls away from the sides of the bowl. In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt. Place the bowl in the oven for 15 minutes, until the butter is bubbling. Make the tart shell: Preheat the oven to 410º F. And there you have it: a shiny, symmetrical, tasty tart. Then top the shell with a simple almond filling and finish with a layer of canned pears (which taste just as good as poached pears, in my opinion). **I simply cannot do the description of the recipe justice so please read David's! This recipe is great because it looks beautiful, tastes amazing, and is easy (yes, it is easy, I promise). So why is it so easy? Well, first you start with the most non traditional tart dough recipe I have ever seen which involves melting the butter and sugar in the oven (what?). While his recipes may seem advanced, he does a great job of simplifying them and I promise that you will feel very accomplished after making them. His writing is witty and charming and makes me laugh. If you have never read anything by David Lebovitz, I highly recommend reading a few of his blog posts. So when I came across this Pear and Almond Tart recipe, I decided to buy one immediately. It turns out that while I have lots of kitchen tools and mixing bowls and pounds of extra chocolate hidden in a cupboard, I don't own a tart pan.

Pear tart recipe almond paste