Cinnamon Pate Sucree
Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Lightly beat yolk with ice water. With processor running, add yolk mixture in a slow, steady stream through the feed tube, and process until dough just holds together (no longer than 30 seconds). Turn out onto a work surface, and shape into a disk. Wrap in plastic and refrigerate for at least 1 hour (or up to 2 days).
Raw Almond Frangipane
Almond butter is whipped until fluffy in stand-up mixer. Once fluffy, start to slowly incorporate the following ingredients to the mixer one at a time, sugar, butter, and lastly eggs. Finish with salt and vanilla.
Cider Caramel Poached Pears
Microwave apple cider vinegar for 1 minute. Set aside. In a pan on low to medium heat, start to caramelize cane sugar. Deglaze sugar with warm apple cider vinegar, then lemon and orange juice and zest. Simmer for 3 minutes. Now add Cinnamon Sticks and cloves. Infuse these for 15 minutes on low heat. Add whole pears and poach for 15 minutes on low heat.
Building of the tart
Preheat oven to 350. In a greased 9in pie pan. Press Cinnamon Pate Sucree until evenly distributed and ¼ inch thick. Toast in oven for 10 - 15 Minutes. Set aside to cool. Once cool add Raw Almond Frangipane on top of the sucree and leave ¼ inch of space until the rim of the tart open for the pears. Carefully, slice Cider Caramel Poached Pears into ¼ inch slices. Starting on the outer rim of the tart. closely layer each slice of pear. Working to make a spiral design until you reach the middle and the tart is nicely covered. Place tart in 350-degree preheated oven for 15 – 20 minutes or until golden brown and pears are caramelized. Let cool and serve.
