Le Bijou De Sophie Recipe

Make dough

In a food processor or large bowl, combine 1.5 cups all-purpose flour, 0.25 cup powdered sugar and 0.125 tsp salt. Pulse briefly to combine. Add 0.5 cup cold cubed unsalted butter and pulse or cut in with a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces.

Bind

Add 1 egg yolk and 1 tbsp ice water. Pulse or gently mix just until the dough comes together when squeezed; do not overwork. If too dry, add additional ice water, 1 tsp at a time.

Chill and roll

Turn dough out onto lightly floured surface, press into a disk, wrap in plastic and chill in refrigerator 30–45 minutes. When chilled, roll dough to about 1/8-inch thickness and fit into a 9-inch tart pan with removable bottom, trimming excess. Refrigerate tart shell while you prepare the filling.

Blind bake

Preheat oven to 350°F (175°C). Line chilled shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 more minutes until edges are lightly golden. Let cool slightly.

Cream butter and sugar

In a bowl with a hand mixer or stand mixer, beat 0.5 cup softened unsalted butter and 0.5 cup granulated sugar until light and fluffy, about 2–3 minutes.

Add eggs and flavors

Add 2 whole eggs one at a time, beating briefly after each addition until incorporated. Mix in 0.5 tsp almond extract and 0.125 tsp salt.

Fold dry ingredients

Gently fold in 1 cup almond flour and 2 tbsp all-purpose flour until a smooth, spreadable frangipane forms. Do not overmix.

Assemble frangipane in shell

Spread the frangipane evenly into the partially baked tart shell, smoothing the top with an offset spatula.

Prepare pears

Toss 2 peeled, cored and thinly sliced pears with 1 tbsp lemon juice to prevent browning and lightly soften the slices.

Arrange pears

Arrange the pear slices attractively over the frangipane in concentric circles, slightly overlapping, until the surface is covered.

Bake tart

Place the assembled tart in the preheated oven at 350°F (175°C) and bake for 30–35 minutes, or until the frangipane is set and a skewer inserted into the center comes out clean and the pears are tender and lightly caramelized.

Make glaze

While tart bakes, combine 0.25 cup apricot jam and 1 tbsp water in a small saucepan. Warm gently over low heat, stirring until smooth. Strain if desired to remove fruit pieces.

Glaze tart

When tart is done, remove from oven and while still warm brush the apricot glaze over the pears to give a glossy finish.

Toast almonds

If not already toasted, lightly toast 2 tbsp sliced almonds in a dry skillet over medium heat 2–3 minutes until fragrant and golden, shaking pan frequently to avoid burning.

Garnish and cool

Sprinkle the toasted sliced almonds over the glazed pears. Allow tart to cool on a rack for at least 1 hour to set. Dust lightly with 1 tsp confectioners' sugar just before serving, if desired.