The Shelburne Inn - Seaview, Washington, 98644, United States

Val’s Almond Pear or Plum Pie



  • 1 ½ cups flour
  • 8 Tablespoons butter
  • 1 egg yolk
  • ½ teaspoon salt
  • 2 to 3 Tablespoons cold water


  • 3 to 4 ripe pears
  • granulated sugar (for sprinkling)
  • ½ cup apricot jam (for the glaze)

Frangipane Cream:

  • 1/3 cup butter
  • 1/3 cup sugar
  • 1 egg, beaten well
  • 1 egg yolk
  • ½ cup whole blanched almonds, ground
  • 2 Tablespoons flour
  • 2 teaspoons Kirsch

Here are Val’s comments about this recipe (Val Campiche was Innkeeper David’s mother):

This is one I tried from a magazine years ago. I can remember when Aunt Lucille came to visit and I served this. Her usual flattering comments about my great abilities, etc. were forthcoming, so I made this frequently for quite awhile. Since I was running the bookstore in those days I soon learned to make the crust and filling in advance and keep it frozen. Then I just added the fruit at the last minute and baked it. I use a pizza pan for this and it makes a very nice, large dessert.

I too, have a memory about this dessert. The first time David brought me over to meet his parents, Val served this dessert. I was duly impressed with her abilities, just as Lucille must have been. She had served it with plums instead of pears that time. ~Laurie Anderson, Innkeeper.

• • • • •
Make pastry dough and chill at least 30 minutes.

Preheat oven at 400º. Roll out the dough, fit into the pie pan or flan ring and lightly prick bottom, flute edges and chill until firm.

Frangipane Cream: Cream butter, gradually beat in sugar and continue beating until mixture is light. Gradually add egg and egg yolk, beating well. Add the Kirsch and flour, then stir in the ground almonds.

Pour frangipane into the chilled pastry, spreading it evenly.

Peel pears, halve them and scoop out cores. Cut crosswise in very thin slices and arrange on frangipane in wheel pattern; press them down gently until they touch the pastry base.

Bake in pre-heated oven for 10 to 15 minutes until pastry dough begins to brown. Set shelf near bottom of oven so the base cooks thoroughly.

Turn down the heat to 350º and continue baking 15 to 20 minutes until fruit is tender and frangipane is set.

Ten minutes before the end of baking sprinkle with sugar and continue cooking.

Transfer the tart to a rack to cool.

A short time before serving, brush tart with melted apricot jam glaze.

Serves 10 to 12.

The Shelburne Inn
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