Emily Laurae

Frangipane 
2 Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy. 
3 Add the hazelnut or almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly. 
4 Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
Tart Dough 
18 In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
8 Add room temperature eggs one at a time, mixing between additions
9 Add bread flour, making sure to not overmix
10 Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least 30 minutes.
11 I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
12 Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for about 15 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
13 Preheat oven to 350°F
14 Line the shell with aluminum foil and baking rice/beans/pie weights to further prevent the dough from puffing up. Bake for about 15 minutes until light golden brown before pulling from the oven. After cooling for 5-10 minutes, remove the foil and pie weights.
17 Fill tart shell to the ½ way point with your frangipane and arrange pear slices on top. Sprinkle demerara sugar on top before placing back into the preheated oven for another 30-40 minutes. You’re looking for the frangipane to be completely set before removing it from the oven and letting it cool. If the edges of the tart are browning too quickly, you can lightly cover them with a ring of foil.
19  Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. To serve, I like sprinkling powdered sugar over the top! If the edges of the tart are gaining color too quickly, you can lightly cover them with a ring of foil - be sure to cook the filling through completely. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan.