servings: Makes 1 9-inch tart Ingredients: For the Crust: 1 1/2 cups (190 grams) all-purpose flour 1/2 cup (60 grams) confectioner’s sugar 1/4 teaspoon (1 to 2 grams) table salt 1 stick plus 1 tablespoon (9 tablespoons, 4 1/2 ounces or 130 grams) very cold (or frozen) unsalted butter, cut into small pieces 1 large egg yolk For the Pears: 4 cups water 3 medium-size Bartlett or Anjou Pears, peeled 1 1/2 Tbsp lemon juice 1 1/4 cup granulated sugar For the Almond Filling: 1/2 cup

servings: one 7-inch tart, or 10 3½-inch tartlet pans Ingredients: For the Graham Cracker Crust: 1 ½ cups (7 ½ oz) all-purpose flour 1/3 cup (1 ½ oz) whole-wheat flour 1/2 tsp kosher salt generous ¼ tsp ground cinnamon 3/4 cup (6 oz) unsalted butter, at room temp 1/2 cup (4 oz) firmly packed light brown sugar 2 Tbs. honey For the Lime Cream filling: 1/2 cup freshly squeezed lime juice 2 Tbs. grated lime zest 1/2 cup plus 2 Tbs. (4 ½ oz) sugar 3 large eggs 3/4 cup plus 2 Tbs (