This is a gluten-free tart that is simply devine. It can also be used for Passover if you can find Kosher for Passover brandy (it’s usually made with plums).
1 1/2 c. almond flour (also called almond meal)
1/2 c. matzo cake meal
1/3 c. sugar+ 1/4c.
a pinch of salt
6 tbsp. cooled butter or margarine, cut in cubes
1 tsp. pure almond extract
1 tsp. pure vanilla extract
3 bosc pears, cored and sliced (not too thick)
1/3 c. brandy or another liquor like calvados
200g marzipan, melted
1/3 c. good quality apple butter, or pear jam
Preheat your oven to 350 degrees.
Grease a rectangular tart pan with removable bottom or a 6-7″ round pie shell with removable bottom.
In a medium saucepan, place sliced pears with 1/3 c. sugar and the brandy. Cook on medium to low heat for 20 minutes or just until pear becomes tender but still keeps its shape.
Once cooked, allow to cool. Meanwhile, prepare the crust.
In a bowl, mix together the almond flour, matzo cake meal, extracts and sugar. Thrown in the cubed butter or margarine and either using a pastry cutter or your fingers, gently work the butter or margarine into the almond flour mixture until it resembles a coarse crumb.
Turn it out onto your prepared pan and gently press the dough on the bottom and up the sides of the pie shell.
Melt the marzipan in the microwave in 30 second increments until it becomes spreadable. Spread over crust gently.
Arrange the brandied pears nicely on top.
In a microwave-safe bowl, melt the apple butter or jam and using a pastry brush, brush the butter or jam over the top of the pears.
Bake in the oven for 30 minutes or until golden brown.