Crustless Pear and Almond Torte
Source: Pauline Walker

1 1/4 cups whole blanched almonds
1/2 cup plus 1 1/2 teaspoons Sugar
1/3 cup flour
1/8 teaspoon salt
2 eggs, room temp.
1/4 cup milk
4 teaspoons melted butter
1 tablespoon butter-- cut into small bits
2 large Bartlett or Bosc pears (1/2 lb each)

Preheat oven to 350 degrees. Butter a 9-inch baking dish or tart pan.

In food processor, combine almonds and 1/2 cup sugar and process until finely ground. Do not overprocess the paste. Transfer into medium bowl and stir in the flour and salt until blended.

In another medium bowl, whisk eggs until frothy. Whisk in the milk and melted butter until well blended. Add egg mixture to the almonds and stir to blend well. Pour the batter into the prepared dish and and spread to form an even layer.

Peel, quarter and core the pears. Cut each pear quarter crosswise into thin slices, keeping the slices assembled as you go. Slide one of the slices pear quarters onto metal knife and set it on top of th batter like the spoke of a wheel. Repeat with the remaining sliced pear quarters. Pressed the fanned pears down into the batter so that only the surface of the pears is showing. Sprinkle the remaining 1 1/2 tbsp. sugar evenly over the pears and batter. Scatter the cut up pieces of butter over the top.

Bake the tart in the upper third of the oven until the batter is puffed and golden brown, 40-45 minutes. Let the tart cool and serve directly from baking dish.