-
1
Preheat oven to 425 degrees.
-
2
Line an eight-inch tart pan with the pastry.
-
3
Prick the pastry, cover it with foil and weight it down with beans or pastry weights.
-
4
Bake until it takes on a parchment look, about eight minutes.
-
5
Remove the foil and weights and bake until it is lightly browned, about 15 minutes.
-
6
Remove from the oven.
-
7
Reduce heat to 350 degrees.
-
8
While the pastry is baking, grind half a cup of the almonds in a food processor.
-
9
Remove them and set aside.
-
10
Peel, core and quarter the pears.
-
11
Puree two of them in a food processor (it is not necessary to clean the food processor from the almonds) with one tablespoon lemon juice and one tablespoon of the honey.
-
12
Mix with the ground almonds and set aside.
-
13
Cut the rest of the pears in eighths and toss with remaining lemon juice.
-
14
When the pastry has baked sufficiently, spread the pear puree in the bottom of it.
-
15
Arrange the pear eighths in a pattern on the pear puree and scatter the remaining sliced almonds over the top.
-
16
Drizzle with a tablespoon of the honey and dot with butter.
-
17
Bake about 35 minutes, until the almonds and pears begin to look toasty.
-
18
Mix the yogurt with the remaining honey.
-
19
Serve the tart while it is still warm with honeyed-yogurt on the side.
