For the White Wine Poached Pears:
- 5 peeled pears, Bartlett or bosc
- 1 bottle of chardonnay
- 1 wine bottle filled up with water
- 2 cups of sugar
- Zest and juice from 1 lemon + more for garnish
- 10 fresh mint leaves + more for garnish
For the Frangipane:
- 1 stick of unsalted butter
- ¾ cup of almond flour
- ½ cup of sugar
- 2 eggs
- 1 teaspoon of vanilla
- 3 tablespoons of flour
For the Tart Crust:
- 1 stick of unsalted butter
- 1 cup of almond flour
- 1 cup of flour
- 1 tablespoon of sugar
- 2 to 4 tablespoons of ice cold water