1/2 c. (1 stick) unsalted butter
1/2 c. granulated sugar
1 egg
1 c. finely ground blanched almonds
1 tsp. almond extract
1 tbsp. flour
6 pears, firm ripe (bosc is recommended)
1 unbaked 10 inch butter tart shell, chilled
1 qt. white grape juice
1 cinnamon stick

Prepare poached pears the day before. Peel pears, but do not core. Leave stems intact. Bring grape juice and cinnamon to a boil; cook 5 minutes. Add pears, lower heat, cook 20 to 30 minutes, until pears are tender. If necessary turn pears gently during cooking by rotating stems. When done, remove pears to bowl, then boil poaching liquid to reduce by one half. Pour syrup over pears and refrigerate, preferably overnight.

FILLING:

Cream butter and sugar until light and fluffy. Add egg, almonds, almond extract and flour and beat until smooth. Spread evenly in chilled tart shell and refrigerate while you prepare the pears.

PEARS:

Remove pears from liquid, cut in half lengthwise, remove core and stem. Place each half, cut side down, on a cutting board and cut crosswise in thin slices. Holding sliced pear half together, remove to the center of the tart. Arrange other sliced halves around center, like petals of a flower. "Pull" slices apart slightly, once the halves are in place, so they look like they overlap, leave space.

Bake 45 minutes at 425 degrees, or until filling is puffed and browned and tart shell is golden. During baking, reduce poaching liquid again, by half. Brush on fresh from the oven pears. Serve at room temperature.