Martha Stewart - Baking Handbook

PITHIVIERS
MAKES ONE 9-INCH TART This classic tart has a filling of frangipane (an almond-flavored cream) and
caramelized pears enclosed between two layers of puff pastry. The tart is named for the
French town in which it was created. It is best eaten the day it is baked. (See photograph)
½ cup plus 2 tablespoons sliced blanched almonds
2 tablespoons all-purpose flour, plus more for dusting
½ cup plus 1 tablespoon sugar
¼ teaspoon salt
3 tablespoons unsalted butter, cold, cut into ½-inch pieces
2 large eggs
1 pound Puff Pastry
1 ripe but firm D’Anjou pear, peeled, cored, and cut into ¼-inch-thick wedges
2 tablespoons freshly squeezed lemon juice
1 tablespoon heavy cream
Preheat the oven to 375°F. Spread the almonds in a single layer on a rimmed baking
sheet. Toast until fragrant and light golden brown, 7 to 9 minutes. Remove from oven
and transfer to a plate to cool completely. In a food processor, pulse toasted almonds,
flour, ½ cup sugar, and salt until fine crumbs form. With the machine running, add the
butter and 1 egg, processing until mixture is smooth. Refrigerate frangipane until
chilled, about 30 minutes.
Meanwhile, on a lightly floured work surface, roll out Puff Pastry dough to an 18-by-11-
inch rectangle, about ⅛ inch thick. Wrap in plastic, and freeze until chilled, about 10
minutes. In a medium skillet, combine the pear, remaining tablespoon sugar, and the
lemon juice; cook over medium heat until pear slices are caramelized on both sides,
about 4 minutes. Transfer pears to a plate with a slotted spoon, and refrigerate until
chilled, about 10 minutes. In a small bowl, whisk together the remaining egg with the
heavy cream; set egg wash aside.
Transfer the dough to a lightly floured piece of parchment paper. Using a 9-inch round
cake pan as a guide, cut out two 9-inch rounds with a sharp knife; do not remove from
the dough. With a floured 1-inch cookie cutter, cut a hole out of the center of one of the
rounds, and discard. Using a floured 2-inch cookie cutter, cut a circle from the excess
dough; set aside. (This will later be used to decorate the finished Pithiviers.) Reserve
remaining dough for another use.