Caramelized Pear Tart recipe

Ingredients:
Pastry: <br>
14 Tbsp. butter, softened <br>
1/2
cup sugar <br>
3 egg yolks <br>
zest of 1 lemon, grated <br>
3/4
cup finely ground almonds <br>
1 3/4 cups flour <br>

Filling:
<br>
2 1/2 lbs. ripe, firm pears, peeled, cored, and cubed <br>
(or
large can of pears drained/cubed, though not as good) <br>
8 Tbsp. Butter
<br>
3/4 cup sugar <br>
1/3 cup toasted almonds

Procedures:
Cream butter
and sugar until smooth. Add egg yolks and zest, mix well. Add almonds and
flour, mix well. Form into ball, wrap with plastic, and chill 1 hr.
<br>

Grease 10 inch tart pan with removable bottom. On lightly floured
surface, roll out dough to 1/8 inch thickness. Transfer to pan and press to
bottom and sides. Line dough with foil and fill with pie weights or dried
beans. Bake at 400 degrees(F) for 20 minutes. Remove foil and weights,
bake 3 minutes until golden.
<br>
While crust is baking, melt butter
in large, heavy skillet. Over medium heat, saute pears until tender.*
Sprinkle with the sugar and cook until fruit is caramelized(golden brown.)
Place filling in baked crust and sprinkle with toasted almonds. Serve warm
or chilled.
<br>
* If using canned pears, don't cook the pears
first--add sugar with pears.