With a buttery, crumbly crust and a sweet pear and almond filling, this delicate dessert makes a treat that's as scrumptious as it is pretty.

INGREDIENTS

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 4 to 5 tbsp ice water

• 2 cups all-purpose flour
• 3/4 cup almond meal
• 1/2 cup granulated sugar
• 1/2 cup softened unsalted butter 
• 1 large egg
• 1/2 tsp pure almond extract 
• 4 small red pears
• 1 tbsp apple jelly
• 1/4 cup sliced almonds
• 1 egg yolk
• 1 tbsp water
• 1 tbsp turbinado sugar

DIRECTIONS

1 Blend the flour and salt in a food processor. Add the butter and pulse until the mixture is crumbly. With the motor running, add in 2 tablespoons of the ice water. Continue to add 1 tablespoon of water at a time until the dough comes together and forms a ball. Form the dough into a large disc and wrap in plastic. Set aside for 1 hour.

2 Preheat the oven to 375°F. Unwrap the dough, place between two pieces of parchment paper and roll into a 14" circle. Remove only the top piece of parchment paper and transfer the dough to a baking sheet.

3 Using a hand mixer, beat the flour, almond meal, sugar, butter, egg and almond extract together in a bowl until light and fluffy, about 2 minutes. Spread the mixture over the dough, leaving a 2" border around the edge.

4 Cut each pear in half and remove the core. Place one pear half, cut side down, on a cutting board. Cut the pear lengthwise into thin slices, leaving the tip intact. Repeat with the remaining pear halves. Gently fan out the slices and press the pears into the almond mixture. Fold the edges of the dough slightly over the filling, pleating as necessary.

5 Microwave the apple jelly for 15 seconds. Brush over the pears. Sprinkle the almond slices among the fanned pears.

6 Whisk the egg yolk with the water. Brush onto the dough; sprinkle with the turbinado sugar.

7 Bake until the pears are tender and the pastry is golden, about 30 minutes. Let cool for 10 minutes before serving.

Serves: 6