Pear Almond Tart made with poached 
Shortly after we moved to Madison, Wisconsin (three years ago in early November), I connected with the only person I knew here, Joe Lee. We went to church together in Los Angeles and a mutual friend told me that Joe was also moving to Madison. Joe was married to Rina and we all met for lunch at a Korean restaurant.
Joe and Rina had moved to Madison just a few months before me and Rina welcomed me and my family into the city as if she had been here her whole life. The first time she and I would go out together, we went grocery shopping at a local Asian market, she gave me a huge welcome to Madison bag filled with all different kinds of local foods, treats and a candle.
We quickly became friends and we spent a lot of time together. Rina even came over here to our house to help me unpack. She had known me for like less than 3 weeks and was helping me unpack my house. That was the kind of person Rina was. So thoughtful, kind, sweet and selfless.
And when she and Joe met Phoebe and Madeline, my kids fell in love. Joe and Rina soon became their favorite people and were always drawing pictures for them and attacking Joe and Rina with hugs whenever they would see them.
We spent that Thanksgiving together. And many more holidays together after that. Joe and Rina became our family here in Madison. I don’t remember exactly when Rina told me but she had beat cancer and was in remission and was cancer free.
Rina had stomach cancer so even when she was cancer free, she had to eat small portions and watched what she ate. She could still eat almost everything but just had to watch herself. Rina was so thoughtful and caring to our family, especially with Phoebe and Madeline. Bringing out their creativity, playing with them, encouraging them and always bringing over fun projects and treats for them to enjoy.
Paul and I got to celebrate Rina’s one year anniversary of being cancer free. This was on or around April 27, 2014.
For the last year and a half, Rina has been sick. The cancer came back. I have never met anyone like Rina. In the last year and half when she was sick, in and out of the hospital, going through chemotherapy and treatment, I never heard her complain. Not even once.
We were always positive, always thinking of the future, Rina was a fighter. She was too young, there was so much more of her life to live.
But I have to believe God’s ways are higher. She is not in anymore pain, she is not suffering anymore. She is in heaven, smiling down on us.
Rina’s friends started a 
Pear Almond Tart
Ingredients
Pears:
- 4 cups water
- 1 1/4 cups white granulated sugar
- 1 1/2 tablespoons fresh lemon juice
- 3 medium sized firm but ripe Bosc or D'Anjou pears peeled
Crust:
- 1/2 cup powdered sugar
- 1/4 cup blanched slivered almonds
- 1/4 teaspoon salt
- 9 tablespoons 1 stick plus 1 tablespoon unsalted butter, room temperature
- 1 large egg yolk
- 1 1/4 cups all purpose wheat flour*
Almond Filling:
- 2/3 cup blanched slivered almonds
- 1 tablespoon all purpose wheat flour*
- 7 tablespoons coconut sugar
- 6 tablespoons 3/4 stick unsalted butter, room temperature
- 1 large egg
- Powdered sugar optional
Instructions
For the pears:
- Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, for about 20 minutes. (Can be made 2 days ahead. Cover and refrigerate.)
For the crust:
- Blend powdered sugar, almonds, and salt in a food processor until almonds are finely ground. Add the butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add the flour. Blend until the dough comes together in clumps. Gather dough into ball; flatten into a disk, wrap in plastic wrap and chill in the refrigerator for at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
For the almond filling:
- Finely grind the almonds and flour in a food processor. Mix in the sugar, butter, blending until smooth. Mix in the egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
- Position rack in center of oven and preheat oven to 375°F. Roll out chilled dough on a lightly floured sheet of parchment paper or lightly floured work surface. Turn dough into 9" diameter tart pan with removable bottom or 9" pie plate. Seal any cracks in dough. Trim overhang if needed. Pierce crust all over with fork. Freeze the crust for about 10 minutes.
- Line the crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, for about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, for about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
- Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange on top of the filling.
- Bake tart until golden and tester inserted into the center of filling comes out clean, for about 55 minutes. Cool tart in pan on rack. Sprinkle with powdered sugar, if desired, and serve.
Recipe adapted from 
Ohhhh I love poached pears! It’s actually my moms favourite, so I think I’ll have to try this recipe… And what great photos you’ve shared. Have a great week!
What a beautiful, heartfelt tribute! Thanks for sharing Alice!
Thank you so much, John!!!
I totally think that pears are underated, so I always love seeing more pear recipes in the blog work. The combination of pear and almond sounds delicious!
Thank you, Dannii!
What a wonderful way to remember your friend, Alice. I am so sorry for your loss, but I am so glad that you had such a good friendship and bond with her. This pear almond tart sounds amazing! Just the dessert that would be perfect for Thanksgiving!
Thank you so much, Gayle! your comment is very much appreciated!
What a gorgeous tribute, Alice!! I’m so sorry to hear about your friend’s passing, but I’m definitely praying for her family and yours! And this tart!! I totally want a huge slice for breakfast!
Thank you so much, Sarah! prayer would mean so much!
Oh Alice, what a beautiful, beautiful, post. My heart hurts for your loss, but you are right “God’s ways are higher” indeed. This gorgeous pear tart and post is such a wonderful tribute to your beautiful friend, Alice. xx
Thank you so much, Shashi! Means so much. and yes, God’s ways are higher. .
What a beautiful tribute Alice! She sounds like the most wonderful person and the best friend. Life is too short to waste not loving on friends and family with everything we’ve got. I’m going to try and remember this this week!
Thank you so much, Ashley! yes, life is too short to waste not loving those around us, you are right! Thank you so much for the sweet comment!
You are such an amazing person and friend, Alice and I’m sure you were a bright light for your dear friend. Keeping you and Rina’s family in my prayers during their time of grieving.
Thank you so much, Melanie! I would really appreciate your prayers.
Alice, You are a testament to true friendship. I am completely choked up at what a beautiful tribute you’ve given your friend. I will keep you in my prayers as you grieve. Our faith keeps us strong in times like these.
It goes without saying that this pear tart is completely gorgeous and looks delicious!
Take care my friend. xo
Thank you so much, Robyn! Means so much. Thank you for taking the time to leave a comment.
Such a touching post. A heartfelt tribute to a wonderful friend and it sounds like she was a very special person. I’m certain she would love your words and your recipe in her honor. Isn’t it something to connect through food, in both the happy and sad times? I’m truly sorry for your loss Alice.
Thank you so much, Cathy! Truly means so much.
I am so sorry for the loss of your friend, Alice! This tart is such a special tribute to her, and gorgeous at that! xo
Thank you so much, Laura! Means so much. Thank you for taking the time to leave a comment.
So touching♥ The tart looks lovely♥
Thank you so much, Summer! Means so much. Thank you for taking the time to leave a comment.
Oh Alice, this is such a beautiful tribute. I’m so sorry 🙁 Rina sounds like the most amazing person and true friend. Thinking of you and sending you and Rina’s family lots of love <3
Thank you so much, Kelly! Means so much. Yes, Rina was amazing. One of a kind. Thank you for taking the time to leave a comment.
Ooohh what a gorgeous look this pear Alice! Its so adorable & your family too. God bless your kids.
Thank you, Rony!
I am so, so sorry to hear that Rina lost her valiant battle with cancer. She was lucky to have you as a friend—she sounded like a very special and dear woman. May she rest in peace. xoxo
Thank you so much, Liz! Means so much. She was a very special and dear, sweet person. One of the best! Thank you for taking the time to leave a comment.
I’m so sorry for your loss. This tart is a beautiful tribute to your friend.
Thank you so much, Megan! Means so much. Thank you for taking the time to leave a comment.
Thank you so much for sharing your story of your Beautiful friend,
She was truly a special gift. I’m excited about this pear tart recipe.
Thank you so much! Means so much. .
I’m planning to make this to serve for dessert Christmas Day. Having reviewed the recipe, i don’t see a reference to the size of pan to make it in. Would you suggest doing it in a traditional pie plate or a tart pan with a removable bottom? Thank you
Hello Linda! I used a standard sized pie dish/plate, only 8 to 9 “. I hope you love it!