Pear Tart with Pistachio Frangipane

Pear Tart with Pistachio Frangipane

YIELD: 2 (9-inch) tarts

For the pears:

6 pears, firm but ripe
18 oz. white wine
18 oz. water
12 oz. sugar
1 lemon peel
1 vanilla bean

For the filling:

6 oz. pistachios, blanched and peeled
6 oz. sugar
¾ oz. flour
½ tsp. salt
6 oz. butter, soft
3 eggs
2 oz. pistachios, chopped
2 unbaked tart shells

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