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1
To make the dough, combine the almonds and sugar in the bowl of a food processor fitted with the metal blade.
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2
Pulse repeatedly to grind the almonds very fine.
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3
Scrape the inside bottom edge of the bowl with the point of a metal spatula.
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4
Add the flour, baking powder, and salt and pulse several times to mix.
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5
Add the butter and pulse about 10 times to mix the butter in finely.
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6
Add the eggs and milk and pulse repeatedly until the dough forms a ball.
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7
Invert the dough to a floured surface and carefully remove the blade.
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8
Form the dough into a cylinder.
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9
Refrigerate the dough in plastic wrap until firm, about 1 hour.
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10
You may keep the dough refrigerated for up to 2 days before continuing.
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11
Half-fill with ice water a large enameled iron casserole that has a tight-fitting lid.
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12
Add the lemon juice.
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13
Peel, halve, and core the pears, one at a time, dropping the pear halves into the acidulated ice water.
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14
After all the pears are prepared, skim out the ice and add the sugar and vanilla bean.
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15
Bring the pears to a full rolling boil over medium heat and let them boil for 30 seconds.
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16
Remove the pan from the heat, cover it, and let the pears cool in the hot syrup.
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17
The heat retained by the syrup will finish cooking the pears so that they remain firm and do not become mushy.
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18
Refrigerate the pears in the syrup.
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19
For the almond filling, combine the almond paste, sugar, and 1 egg in the bowl of an electric mixer.
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20
Place the bowl on the mixer fitted with the paddle attachment and beat the mixture smooth on medium speed.
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21
Add the butter and continue beating about 2 additional minutes, or until smooth.
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22
Stop the mixer and scrape down the bowl and beater with a large rubber spatula.
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23
On medium speed, add the remaining 2 eggs, one at a time, beating smooth after each addition.
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24
Beat in the Kirsch and vanilla.
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25
Decrease the mixer speed to lowest and add the flour, mixing just until the flour is absorbed.
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26
Remove the bowl from the mixer and give the filling a final mixing with a large rubber spatula.
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27
To bake the tarts, set a rack in the lowest level of the oven and preheat to 350 degrees.
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28
Remove the dough from the refrigerator and place it on a floured surface.
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29
Gently knead the dough until it is smooth and malleable.
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30
Form the dough into a rectangle.
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31
Place the dough on a floured surface and flour it.
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32
Roll the dough into a 12 x 15-inch rectangle.
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33
Slide the dough onto a piece of parchment paper.
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34
Use a pizza wheel to cut 4 strips, each 3/4 inch wide, along one of the 15-inch sides of the dough.
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35
Cut the remaining dough in half to make two 4 1/2 x 15-inch rectangles.
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36
Slide the 3/4-inch strips off the paper and position the two large rectangles 4 inches away from each other.
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37
Carefully slide the paper with the dough on it to the pan.
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38
Paint the 15-inch edges of dough with water and position one of the strips on each of the 15-inch edges.
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39
Gently press the strips into place with your fingertips to avoid leaving deep indentations in the dough.
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40
If you have time, chill the tart bases until firm before continuing.
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41
Spread half of the almond filling on each of the 2 tart bases in the center section between the narrow strips.
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42
Remove the pear halves from their syrup and drain them on a jelly-roll pan covered with paper towels.
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43
Slice one of the pear halves lengthwise into 1/4-inch slices.
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44
Fan it out slightly, pushing with the palm of your hand toward the stem end.
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45
Slide a metal spatula under a pear half and transfer it to the tart base, positioning it at one of the ends on the almond filling.
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46
Repeat with another pear half, this time arranging it in the direction opposite to the first one.
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47
Continue alternating fanned-out pear halves on the tart bases, placing 6 on each base.
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48
Bake the filled tarts until the dough is baked through and the almond filling is set, about 40 minutes.
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49
Cool the tarts on the pan on a rack.
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50
For the apricot glaze, stir the preserves and water together in a small saucepan.
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51
Place over low heat and bring the mixture to a simmer, stirring occasionally.
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52
Strain the glaze into a bowl and rinse out the pan.
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53
Return the glaze to the pan and bring it to a simmer over low heat.
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54
Simmer the glaze for 2 minutes, or until it is no longer watery.
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55
For advance preparation, pour into a jar, cover, and refrigerate.
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56
Bring the glaze back to a boil before applying it to the tart.
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57
Reheat the glaze if necessary and use a brush to paint it on the filling, avoiding the side strips on the tart bases.
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58
If necessary, trim the long sides of the tart bases straight.
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59
Trim the short edges and cut the tart bases into separate portions between the pears.
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60
Sprinkle the sides of the tarts at the narrow ends of the pears with a pinch of the sliced almonds.
