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http://www.helpforibs.com/news/newsletter/thanksgiving111802.html

Cinnamon Pear Tart with Almond Crust
Makes a 9" pie - 8 generous or 16 small slices

This makes a beautiful, cinnamon-scented pie mounded high with juicy pear slices. The richly flavored almond crust is accented by the delicate touch of almond extract in the filling. Bartlett or Comice pears work well here, but Bosc pears will not cook down as much and will stay very firm .

Crust:
1 cup almonds
1/4 cup unbleached white flour
2 T brown sugar
1/8 t salt
1/8 t cinnamon
1 t vanilla extract
1-2 T water


Generously spray a 9" pie plate (preferably Pyrex or ceramic) with cooking oil. Set aside. In a blender or food processor combine the almonds and 2 T of the flour. Pulse on and off until the nuts are finely ground. If using a blender, stop and scrape down sides with a rubber spatula as needed. Transfer nut mixture to a medium size bowl, and add remaining flour, sugar, salt, cinnamon, and vanilla. Mix with a fork until well blended. Add water one tablespoon at a time, mixing well, until the dough holds together when you squeeze it in your hand. You want to add just enough water to let the dough hold together, without making it sticky. With your hands, press the dough evenly across the bottom and slightly up the sides of the prepared pie plate. Set aside and make filling.

Filling:
6 medium size firm-ripe pears, peeled and cored, cut into 1/4" slices
2 T unbleached white flour
1 t cinnamon
3 T packed brown sugar
zest of 1 lemon
1 T fresh lemon juice
1 T almond extract
1/8 t salt


Preheat oven to 375F. Add pear slices to a large bowl and sprinkle gradually with the flour as you toss them gently with a rubber spatula. Add remaining ingredients and gently combine with the spatula. Turn filling out into unbaked crust. Bake for 35 minutes and cool on a metal rack. Serve warm.

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