Lemon Pastry
In a small bowl, blend together 1 1/3 cups four, 1/4 cup sugar, and 1 teaspoon grated lemon peel.
Add 1/2 cup cold butter (cut in pieces). Crumble with your fingers until mixture is mealy and has no large particles. With a fork, stir in 1 egg yolk until blended: then work dough with your hands until it holds together as a smooth, non-crumbly ball.
Press dough evenly over bottom and sides of an 11-ilnch tart pan with a removable bottom. Bake in a 300 degree oven for 30 minutes or until golden brown. Set aside to cool.
Pear and Almond Filling
1 (1lb 13 oz) can pear halves, drained
1 3 oz package of cream cheese
1 cup whipping cream
1/4 cup powdered sugar
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
1/4 teaspoon each almond extract and vanilla
2 tablespoons kirsch
2/3 cup apricot jam
1/4 cup sliced almonds
In a food processor or with a mixer beat the cream cheese, then slowly blend in the whipping cream. Add the powdered sugar, lemon peel and juice, almond extract, vanilla, and kirsch. Beat until mixtures is as thick as stiffly beaten cream. Spoon the filling into the tart. Arrange remaining pear halves cavity side down around center. Gently, push pears into the filling. Cover and chill until firm, about an hour. Heat the apricot jam until melted and spoon over the pears and filling forming a thin glaze over all. Cover with a tent of foil and refrigerate until serving time. Before serving distribute almonds around the edges and center.
