1 1/2 c. flour
3/4 c. plus 3 tbsp. granulated sugar
1/4 tsp. salt
12 tbsp. butter
1 egg yolk
1 bottle (3 1/2 c.) white wine
Zest from 1/2 lemon
8 firm pears
1/2 tsp. almond extract
1/2 tsp. nutmeg

Combine flour, 2 tablespoons sugar, and salt. Cut in 10 tablespoons butter. Mix egg yolk with 1 tablespoon cold water and toss into flour mixture. Gather into a ball. Roll and fit into a 10 inch tart pan. Bake at 375 degrees for 40 minutes. Combine wine, 3/4 cup sugar, and zest; bring to a boil. Peel, halve, and core the pears. Add them to the pot; cover and simmer 20 minutes. Remove 6 pear halves and continue cooking remaining pears 15 minutes. Remove remaining pears and process them with extract and nutmeg. Spread puree in tart shell. Slice reserved pears and arrange on top. Sprinkle with 1 tablespoon sugar and broil until lightly browned.

Calories, 465; protein, 4g; fat, 19g; sodium, 250mg; carbohydrates, 74g.