Pear-Almond Tart

• 5 whole Ripe Comice Or Bartlett Pears
• 1/4 cups Grand Marnier
• 2 Tablespoons Lemon Juice
• 3/4 cups Butter
• 1 cup Granulated Sugar
• 3 whole Eggs
• 1/4 cups Flour
• 1 cup Slivered Almonds
• 2 Tablespoons Sliced Almonds, For Topping

1. Core and cut the pears into 1/2" slices. Place them in a saucepan and cover with the Grand Marnier and lemon juice. Bring to a boil, then cover and simmer on low for 5 minutes.
2. Preheat the oven to 350u0b0F. In a mixing bowl, cream the butter and sugar together. Add the eggs and beat until fluffy. Stir in the flour and almonds.
3. Pour about 2/3 of the batter into a greased pie pan. Arrange the pear slices around the pan in a scalloped pattern. Pour any remaining juice from the pears over the fruit. Pour the rest of the batter over the pears, then sprinkle the sliced almonds over the top.
4. Bake for 30-35 minutes, until the crust is golden and crispy, and the center is cooked through.

bartlett, ubc, lemon juice, butter, sugar, eggs, ubc

Taken from tastykitchen.com/recipes/desserts/pear-almond-tart-2/ (may not work)