Crustless Almond and Pear Tart

Infused with the essence of almonds, this pear tart forms a cake-like batter that replaces the traditional crust. It is delicious and light ... perfect after an Easter dinner or anytime. The tart looks impressive but is very easy to make. I have switched the flour with a gluten-free blend with good results.

Crustless Almond and Pear Tart
(Serves 8.)

• 6 1/2 tablespoons unsalted butter
• 1 1/4 cups whole almonds
• 2/3 cup plus 2 tablespoons granulated sugar
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons pear eau-de-vie or pear brandy
• 1/4 cup whole milk
• 1/2 teaspoon vanilla
• 2 firm but ripe pears (such as Anjou or Bartlett), peeled, cored and sliced

Preheat the oven to 350°F.

Crustless Almond and Pear Tart

Generously grease a fluted 9 1 /2-by-1-tnch baking dish or tart pan.

In a small saucepan, melt 5 tablespoons of the butter over low heat until melted. Remove from heat, let cool to room temperature and set aside.

Cut the remaining 1 1/2 tablespoons of butter into small pieces and set aside.

Place the almonds and 2/3 cup of the sugar in a food processor fitted with the metal blade. Process, pulsing on and off, until finely ground. Do not over-process or the mixture will form a paste. Transfer to a large bowl and add the flour, spices and salt. Mix well.

In a small bowl, combine the eggs, eau-de-vie, milk, vanilla and the reserved melted butter. Mix well. Add to the dry ingredients and mix thoroughly. Pour the batter into the prepared pan and smooth the surface.

Using a sharp knife, cut the pears crosswise into 1/8-inch-wide slices, keeping the slices together as you go. One quarter at a time, slide the pears onto a narrow spatula and set on top of the batter with the smaller end of the pear in the center and the wider end toward the outer edge-like the spokes of a wheel. Arrange all the pears in this fashion and gently press into the batter so that only the surface of the pears is exposed. Sprinkle with the remaining 2 tablespoons of sugar and scatter the butter pieces over the top.

Bake on the lower shelf of the oven for 10 minutes. Rotate to the upper shelf and bake 30 to 35 minutes longer, or until the batter is puffy and golden brown. Let cool slightly and serve warm, or cool completely and serve at room temperature.