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1
Preheat oven to 400F (200C)
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2
Place pear quarters on their sides.
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3
Using a paring knife, carefully cut 4 slices lengthwise through the pear, trying to keep the pear intact at the end (see Notes).
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4
In a shallow saucepan over medium-high heat, combine 2 cups (500 mL) water and 1/4 cup (50 mL) sugar.
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5
Bring liquid to a simmer.
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6
Reduce heat to medium-low.
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7
Carefully add pears and lemon juice to liquid.
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8
Cover pan and simmer for 5 minutes or until softened.
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9
Uncover and set aside.
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10
On a large piece of parchment paper lightly dusted with flour, roll out dough into a 13-inch (5 cm) circle, dusting parchment and dough as necessary to keep the dough from sticking.
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11
Slide parchment and dough onto baking sheet.
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12
Spread almond filling in center of pastry, leaving a 1 1/2-inch (4 cm) border.
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13
Remove pears from liquid and blot dry with a paper towel.
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14
Discard liquid.
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15
Gently fan pear quarters without separating.
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16
Starting in the center of the tart, place fanned pears in a circular pattern, forming a circle.
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17
Separate remaining pears into individual slices and place in a circular pattern around the circle of fanned pears.
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18
(Dont worry if some of the filling shows.)
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19
Gently fold up edges of dough about 3 inches (5 cm) toward center over pears, pleating as necessary.
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20
Brush dough with cream, sealing well at pleats, and sprinkle 1 1/2 tbsp (22 mL) granulated sugar over top.
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21
Bake in preheated oven for 30 to 40 minutes or until pastry is nicely golden brown and filling is puffed.
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22
Let cool on baking sheet on a wire rack for 30 minutes before serving.
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23
If desired, dust cooled tart with confectioners sugar before serving.
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24
Variation
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25
For a nice finish and bit of extra flavor, just before serving brush the pears with sieved apricot jam.
