Pear and frangipane tart

1.

200 g flour, salt and 1 tbsp sugar in oneMix well in a large bowl. Cut 100 g of cold butter and clarified butter into small pieces, add to the flour mixture and use your fingertips to crumble the cold fat into even smaller pieces. Add 75 ml of ice-cold water, except for 1 tablespoon, and mix with a fork until a batter is formed. Only add the remaining water if the dough is too dry

2.

On a little flour, quickly shape the dough into a thick sheet of dough. Wrap in foil and refrigerate for approx. 2 hours

3.

Mix 65 g soft butter and 65 g sugar with the whisk of the mixer until creamy. Stir in the egg. First stir in the almonds, then the citrus zest and finally the milk or cream. Briefly stir in 2 teaspoons of flour. Roll out the dough on a lightly floured work surface approx. 3 mm thin (approx. 18 x 42 cm), dust the rolling pin with flour. Line a rectangular tart pan with a lift-off base (12 cm x 36 cm) with the dough and carefully press on the sides, making sure that there is about 1 cm overhang. Shape wavy edges with your fingertips. Peel and quarter the pear and core. Cut the quarters into fine wedges. Fill the tart with the frangipane and top with the pear wedges

4.

In a preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: see manufacturer) Bake for about 35 minutes. If the dough gets too dark, cover the tart with baking paper. Take out the tart. Heat the jam, spread it through a sieve and brush the pear wedges with it

5.

Waiting time approx. 2 hours