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1
Combine sugar, walnuts, and salt in a food processor fitted with a blade attachment and process until nuts are evenly ground and mixture resembles whole-wheat flour, about 15 seconds.
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2
Add butter and process until smooth and mixture just comes together, about 10 seconds.
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3
Add flour and egg yolk and pulse until incorporated, about 15 times.
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4
Scrape down the sides of the bowl and continue to pulse until dough is evenly combined and holds together in chunks when squeezed, about 15 to 20 pulses more.
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5
Turn dough out onto a piece of plastic wrap and form into a flat disk.
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6
(The dough will be crumbly.)
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7
Wrap tightly and refrigerate at least 30 minutes.
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8
Heat the oven to 400 degrees F and arrange a rack in the middle.
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9
Crumble the chilled dough into a 9-inch tart pan with a removable bottom.
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10
Evenly press it into the sides and bottom using the bottom of a measuring cup dipped in flour.
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11
Line the crust with aluminum foil and fill it with dried beans or pie weights.
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12
Bake on a baking sheet until the sides are set, about 15 minutes.
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13
Remove the foil and beans and continue to bake until the sides are golden and the bottom is set, about 5 to 10 minutes more.
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14
Cool in the pan on a wire rack, about 40 minutes.
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15
Reduce the oven temperature to 350 degrees F.
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16
Meanwhile, combine walnuts and sugar in a food processor fitted with a blade attachment.
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17
Pulse until walnuts resemble coarse cornmeal and are evenly ground, about 20 pulses.
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18
Add butter, egg white, egg, flour, and salt and pulse until smooth, about 20 pulses.
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19
Remove to a small bowl and set aside.
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20
Place sugar, brandy, and lemon juice in a large nonreactive bowl and stir to combine.
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21
Halve, core, and cut pears lengthwise into 1/4-inch-thick slices.
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22
Coat in sugar mixture and macerate until pears begin to release some juice, about 15 minutes.
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23
Spread walnut filling evenly in cooled crust.
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24
Place pears in a fine mesh strainer over a bowl to drain, reserving the juices.
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25
Arrange the longest and most uniform pieces of pear over the filling (like spokes in a wheel), overlapping, leaving 1/4 inch of edge exposed.
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26
(You will have some pieces left over to snack on or discard.)
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27
Bake tart on a baking sheet until golden and a cake tester inserted into the center comes out clean, about 40 to 45 minutes.
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28
Place on a rack to cool.
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29
Meanwhile, strain reserved pear juices through a fine mesh strainer into a small saucepan and bring to a boil over medium-high heat.
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30
Reduce heat to low and simmer until liquid is reduced by 1/2, about 7 to 10 minutes.
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31
(You will have about 3 tablespoons of syrup.)
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32
Let cool slightly and then evenly brush syrup over warm tart.
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33
(You will have some syrup left over.)
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34
Once tart has cooled, push the pan bottom up to release the tart.
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35
Cut into wedges and serve with , whipped cream, or creme fraiche.
