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1
Roll piecrust to increase the circumference enough to fit the tart pan.
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2
Place piecrust into a removable bottom tart pan and set aside in refrigerator.
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3
Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes.
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4
Add ground almonds, rum, egg, almond extract and flour; beat until smooth.
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5
This is the frangipane.
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6
Spread evenly into the chilled tart shell, and refrigerate.
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7
Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot.
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8
Bring to a boil for 5 minutes.
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9
Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes.
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10
Remove from heat and let cool.
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11
Preheat oven to 375 degrees F.
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12
Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem.
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13
Place each half, cut side down, on a cutting board, and cut crosswise into thin slices.
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14
Arrange the fanned pear slices on chilled frangipane evenly.
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15
Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
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16
In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven.
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17
Cool the tart to room temperature before slicing.
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18
Cook's Notes: Make sure to turn pears during cooking process to insure all sides are exposed to poaching liquid.
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19
When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.
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20
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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21
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
