Cardamom, Pear & Pistachio Frangipane Tart

Preparation

To make the dough: blend the flour, sugar, and salt in a food processor. Cube the cold butter and add to the flour mixture - pulse a few times until the butter is about pea size. Turn the food processor on while drizzling the cold water into the food processor. When the dough starts to pull together, turn the food processor off. Turn the dough out onto a board, and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

For the filling: Grind pistachios in the food processor until ground. Set aside. 

Cream the sugar, butter, and cardamom in the food processor. Add ground pistachio, flour, and salt, and pulse until combined. 

Beat the eggs with vanilla extract, then add to the food processor. Pulse until a smooth paste forms. Set aside in the refrigerator for an hour. 

Preheat oven to 400° F. Take pie dough out of the fridge and roll about 2 inches larger than the tart pan—we use one like this. Use extra flour to keep dough from sticking to the counter. Place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, then let the excess dough hang over the side. Take off excess dough, and place in the freezer for 5-10 minutes.

In the meantime, wash the pears, peel, and quarter. Cut into thin slices crosswise.  Take the tart pan out of the freezer and poke with a fork all over to create steam vents. Add the pistachio frangipane filling and spread with a spatula. Add pears on top and push slightly into the filling. Add a sprinkle of turbinado sugar to add a little bit of crunch on top.

Bake for 40 minutes or until the top is golden brown and puffed up. Remove and let cool on a wire rack completely before cutting into the tart. Serve with a dollop of whole milk yogurt or whipped cream, and plenty of granola. Enjoy!