Pear + Almond Frangipane

In a way, you could say that this is the worst time of year. There is nothing - unless you include a few motley citrus - at the markets. It is that in-between time of year, when you are tired of winter and spring seems so far away. Even the trees and bushes are melancholy, and not producing fruits and flowers. Instead, I have been rediscovering how delicious nuts are and how magical butter becomes when browned.
I have been thinking of the non-edible too. Like this reading nook, and longing for that chest/table made of salvage wood, and a cozy chair. And the utter gorgeousness of the Interior Porn Tumblr, which I could - and have - spent hours looking through. I am anxiously waiting for the arrival of my new mortar & pestle. Wanting a copy of this magazine. And sipping on too many cups of this incredible tea.
And I always think of the edible. Like frangipane. Frangipane is similar to pastry cream, but with ground almonds or hazelnuts adding both texture and flavor. Something of its luscious nubby texture reminds me of a warm winter sweater. It is comfortable and just so good that it tastes familiar. Paired with the last of this winter's pears and a flaky shortbread crust, it makes for an elegant and still cozy treat.

Pear and Almond Frangipane Tarts
Makes one 10-inch tart or 4 4-inch
1 prebaked all-butter pastry crust (follow link for recipe) If preparing smaller tarts, remember to divide pastry among 4 tart pans prior to pre-baking.
For frangipane
6 tbsp unsalted butter, very soft
1/4 cup sugar
2 tbsp honey
7/8 cup almond, finely ground
1 tbsp AP flour
1 egg
1 egg white
pinch of salt
1/4 cup heavy cream
1 tsp vanilla extract
For pears
3 medium pears, cored and thinly sliced OR 5 seckle pears, cored and thinly sliced
1/4 tsp freshly ground nutmeg
To serve
1-2 tbsp raw (or granulated) sugar 
Prepare your pastry crust and tart molds.
Make sure oven is preheated to 350°f. Prepare frangipane by combining butter, sugar, and honey. Add in ground almonds and flour. Then add egg, egg white and salt, and whisk until very smooth. Gently stir in heavy cream and vanilla. Pour frangipane mixture into prepared tart crust(s).
Top the tart(s) with the pear slices. Sprinkle nutmeg, and bake for 20-25 minutes, or until the edges of the frangipane mixture have turned golden-brown. Serve with raw or granulated sugar.
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