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Bon Appétit

Pear and Almond Tart

4.3

(85)

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Pear and Almond TartBrian Leatart

This is my friend Paule Caillat's recipe, with its meltingly tender all-butter crust. Instructions for poaching fresh pears are included, but if you want to save time, do what Paule and other French women in a hurry do — use canned pear halves. Just drain the canned pears, dry them very well, and carry on.

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