The raw...
Serves 6 to 8.
Based on a recipe from The Best of France by Evie Righter. This version has less sugar than the original and has mazipan or almond paste to add some of that characteristic flavor. Marzipan is the same as almond paste, only sweeter. Also, we use unblanched almonds. We skip the glaze; it doesn't last long enough to need it! :) And don't bother poaching the pears. This is a surprisingly easy recipe and the results are amazing!
Preheat the oven to 350°F. Butter a 12-inch round cake pan - we use a shortcake pan. Roll out the pâte brisée a bit larger than the pan and lay it over the pan. Arrange the edge of the dough so that it's against the wall of the pan, ending flush with the top.
Grind the almonds in a coffee grinder. Beat the butter in a mixer. Beat in the eggs. Add the vanilla, almond paste or marzipan, and ground almonds and beat some more. Spread over the crust.
Peal the pears, cut them into quarters, and cut out the core. Slice each quarter radially, keeping the slices together in a bunch. Fan out the slices and lay them on top of the filling. Lay the fans out with space between them so that the filling is exposed some places. If you have too much pear, nibble on the extras. :)
Bake in the lower third of the oven for about an hour. Test by inserting a wooden skewer. Cool on a rack.
The raw...
...and the cooked.