Ingredients

1 1/4 cups all-purpose flour

1 1/2 tablespoons sugar

1/4 teaspoon salt

7 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1 large egg yolk

2 1/2 tablespoons cold water

For filling

• 2 firm-ripe Anjou or Bartlett pears (1 pound total)
• 2 1/2 tablespoons poire William (French pear brandy) or Cognac, divided
• 2 large eggs plus 1 large yolk
• 3 tablespoons sugar
• 1/4 teaspoon pure vanilla extract
• 2/3 cup crème fraîche or heavy cream

For topping

• 1 cup sliced almonds with skins (3 1/2 ounce)
• 1/4 cup sugar
• 1 large egg white

Equipment:

• Equipment: A 9- to 9 1/2-inch fluted round tart pan with removable bottom; pie weights or raw rice

Description

Eau-de-vie, Or Fruit Brandy, An Alsatian Specialty, Is Used To Great Effect In This Dish, Bringing Out The Subtle Nuances In The Pears. A...

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