Entertaining: Autumn Party

Pear-Almond Tart
Bake this the day of your dinner party. Give it a final flourish by dusting with confectioners' sugar just before serving.

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon finely shredded lemon peel
• 1/8 teaspoon salt
• 1/2 cup cold, unsalted butter
• 1 slightly beaten egg
• 1 recipe Almond Cream (see instructions)
• 3 medium pears
• 2 tablespoons lemon juice

For crust, in medium bowl stir together flour, sugar, lemon peel, and salt. Using pastry blender cut in butter until pieces are pea-size. Stir in egg with fork, gently tossing until flour mixture is moistened. Form into ball. If necessary, cover and chill in refrigerator about 30 minutes or until easy to handle. On lightly floured surface, roll dough into 11-inch circle. Transfer to 10-inch tart pan with removable bottom. Trim pastry even with edge of pan.

Line pastry with double thickness of foil. Bake in 450°F oven about 8 minutes. Remove foil. Bake 5 to 6 minutes more or until pastry is just golden. Remove from oven. Reduce oven temperature to 375°F.

Spread Almond Cream over bottom crust. Peel pears; cut in half. Remove and discard stems and seeds. With cut sides down, cut each pear half crosswise into thin slices; do not separate slices. Brush pears with lemon juice. Arrange pears, cut sides down, on top of Almond Cream. Press down on pear halves to slightly fan out slices. Bake in 375° oven 20 minutes.

Sprinkle pears with almond crumbs reserved from Almond Cream. Bake 25 minutes more or until knife inserted near center comes out clean and pears are golden. (If necessary, cover tart with foil for last 15 minutes of baking to prevent overbrowning.) Makes 10 servings.

Almond Cream: In food processor or blender, combine 3/4 cup almonds, 1/2 cup sugar, and 1/2 cup crushed amaretti cookies (about 10). Cover; process or blend just until crumbs form. Remove 2 tablespoons almond crumbs; set aside. Add 1/2 cup unsalted butter, softened; 2 eggs; 1 tablespoon pear brandy, Kirsch, or milk; and 1 teaspoon vanilla to remaining crumb mixture. Cover; process or blend until combined.