For the crust, mix 1 cup of ground almonds with ½ cup slivered almonds (for added texture), a pinch of salt and ¼ cup sugar. Mix in ½ cup melted Pesach margarine or oil and blend with your fingers or a fork until the mixture looks like coarse, wet sand. Press into a pie pan, filling the bottom and sides evenly, and bake 10-15 minutes at 350°F, or until crust begins to darken and smell nutty. 

For almond filling, process ½ cup ground almonds, ¼ cup sugar, 3 tablespoons margarine or oil, 1 egg and ½ teaspoon vanilla (optional) in a food processor for 3-4 minutes until mixture is very creamy and smells like almonds. Taste and adjust sweetness if necessary. Spread into cooled tart crust. 

For pears, peel 4 ripe pears and simmer in 4 cups water mixed with 1 cup sugar and ¼ cup lemon juice until pears are soft and pierced easily with a knife, about 20 minutes. Allow to cool slightly and then slice and arrange in pie crust over almond cream, overlapping slices. Sprinkle with sugar and bake at 350°F for about 45 minutes to an hour, tenting with foil if the crust begins to brown too much before the cream is firm. Remove when the pears are golden and the cream feels firm when pierced. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Passover  2014 SUBSCRIBE NOW