Makes 6 to 8 servings
1 pound Brussels sprouts, ends trimmed (cut the sprouts in half if they’re medium to large or leave whole if they’re small)
1 tablespoon extra-virgin olive oil
salt to taste
2 tablespoons balsamic vinegar
1 teaspoon honey
¼ cup chopped toasted pecans
1. Preheat the oven to 450°F.
2. Place the Brussels sprouts in a large bowl. Toss with the olive oil and season with salt.
3. Transfer to a baking sheet and roast for 20 to 25 minutes, until the leaves are browned. Shake the pan to keep the sprouts from sticking about halfway through.4. In a small saucepan, simmer the balsamic vinegar with the honey for about 5 minutes to reduce a little. Pour the reduction over the pecans and stir to coat. Toss the glazed pecans with the sprouts.
- 2 1/4 cups unbleached all-purpose flour, plus more for dusting
- 3/4 cup almond flour
- 1/2 teaspoon kosher salt
- 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into small pieces
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 large egg
- 1 large egg yolk
In a bowl, whisk together the all-purpose flour, almond flour, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes. You can also use a food processor to mix the dough, pulsing on and off for about 2 minutes.
Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.
Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)
Poached pear topping:
3 ripe red D'Anjou pears, peeled and left whole
3 cups water
1 cup white wine
Place pears in a large pot with water and wine and simmer at a medium-low heat. Poach for about 20 to 25 minutes until soft.
Allow pears to cool, stem and slice thinly
Spiced caramel sauce:
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 cups heavy cream
- 1 whole clove
- 5 cardamom pods
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black peppercorns
- 2 (3-inch) cinnamon sticks
Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (**note that the mixture will bubble up and caramel will harden slightly**) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.
Preheat oven at 350 degrees. Roll out one disc of dough onto a 12" tart pan with removable bottom. Fork a few holes in the crust and spoon a thin layer of the caramel sauce onto the dough. Arrange the pear slices, fanning them in a circle as in the photo. Drizzle additional caramel over top of the pears. Bake the tart for about 35 to 45 minutes until golden brown. Garnish with a few fresh cranberries or crushed almonds.