This Is the Pearfect Dessert Im Bringing to All My Holiday Parties This Year

Ingredients

• 1 recipe pâte brisée or store-bought pie crust, blind-baked in a 9-inch tart shell according to directions (see notes)
• 113g blanched or natural almond flour (4 ounces; 1 cup), see notes
• 85g unsalted butter, room temperature (3 ounces; 6 tablespoons)
• 100g granulated sugar (about 3 1/2 ounces; 1/2 cup)
• 16g all-purpose flour (1/2 ounce; 2 tablespoons)
• 1 large egg
• 1 tablespoon (15ml) brandy
• 1 1/2 teaspoons almond extract
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 2 firm but ripe medium pears (about 11 3/4 ounces; 330g), peeled, cored, and quartered
• Honey, for brushing (optional)

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