Prepared pastry dough for 1 tart
3/4 cup ground almonds
6 Tablespoons GOLDEN BLOSSOM HONEY
2 Tablespoons sugar
1 Tablespoon butter or margarine, melted
1 Tablespoon butter or margarine
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup apricot preserves
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Preheat oven to 400°. Line an 11-inch tart tin with pastry dough and prick the bottom with a fork. Chill until filling is ready. In a food processor, combine the almonds, egg, 2 Tablespoons honey, sugar and melted butter. Process until mixture resembles a smooth paste. Set aside. Peel and core the pears, then cut in half lengthwise. Slice each pear half into ¼-inch thick crosswise slices holding the pear halves together to retain their shape. Spread the almond paste smoothly over the pastry dough. Arrange the pear halves over the almond paste, then fan the slices out. Cut the butter into small bits and scatter over the pears. Bake the tart for 1 hour or until the pears are tender. Remove from oven. Combine ¼ cup honey with ¼ cup apricot preserves in a small saucepan and heat until dissolved. Strain out the solids and brush glaze over the pears. Let cool.