📖 Instructions

1. Prepare the Dough: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. The mixture should be well combined. Don't overmix!
2. Add the Butter: Cut 1/2 cup (1 stick) of cold unsalted butter into small cubes. Add the butter to the flour mixture and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for a flaky crust – keep the butter cold!
3. Incorporate the Egg and Almond Extract: In a small bowl, whisk together 1 large egg yolk and 1 teaspoon almond extract. Add this mixture to the flour and butter mixture. Mix until the dough just comes together. Be careful not to overmix the dough, or it will become tough.
4. Chill the Dough: Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and prevents the crust from shrinking during baking.
5. Prepare the Filling: While the dough is chilling, peel, core, and thinly slice 3-4 medium Asian pears. A mandoline slicer can be helpful for achieving uniform slices. Toss the pear slices with 2 tablespoons granulated sugar and 1 tablespoon lemon juice to prevent browning and add a touch of brightness.
6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be about 1/8 inch thick.
7. Transfer to Tart Pan: Gently transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
8. Arrange the Pear Slices: Arrange the sliced Asian pears in a circular pattern on top of the crust, slightly overlapping each slice. You can create a decorative design for an extra touch of elegance. Don't overcrowd the tart, as the pears will release moisture during baking.
9. Bake the Tart: Preheat your oven to 375°F (190°C). Bake the tart for 35-40 minutes, or until the crust is golden brown and the pears are tender. Keep an eye on the crust to prevent it from burning.
10. Cool and Glaze: Let the tart cool in the pan for at least 30 minutes before removing it. For an extra touch of shine and sweetness, brush the warm tart with melted apricot jam or a simple glaze made from powdered sugar and a little milk. This step is optional, but it enhances the appearance and flavor of the tart.
11. Serve: Slice the Asian Pear Tart and serve it warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!