Almond Pear Tart

A gourmet dessert for your most discriminating guests.

In a large sauce pan, add all ingredients but the pears and bring to a simmer. Begin to peel, quarter and core the pears. Drop the pear quarters into the wine bath as you peel them to keep them from discoloring as you peel the rest of the pears.
Let simmer for 20-30 minutes or until you can insert a fork into them.
Remove from the syrup with a large slotted spoon and let cool on a platter.
Once cool, cut the quarters in half (or thirds, depending on the size of the pears), lengthwise. Set aside.

Preheat your oven to 400º. With a fork or pastry cutter, mix together the flour, shortening and salt until it becomes granular. Add the cold water mix in until it forms a ball.
Knead the dough on a large floured surface just until mixed through and roll out to about 10" round.
Fold the dough in half and gently place in the tart pan. Cut off the excess dough at the rim and patch up any holes with the extra dough. Place in your pre-heated oven for 30 minutes.

Mix the almond paste, sugar, flour an butter with a beater, fork or slotted spoon. Some almond paste is very firm; press out all the lumps as best you can. Add the eggs and egg whites and continue to beat until smooth.
Add the rum and almond extract. Mix well
Pour the filling into the pie shell and smooth out. Carefully place the pear slices in a circular pattern with the fat end to the outside, skinny end pointed towards the center. Keep them all "facing" the same direction. Do the outside row first, then place the inside row, with pointed ends touching, overlapping the outside row.
Bake in your 400º pre-heated galley oven for 45 minutes or until nicely browned on top.