Ingredients:

  • 1 1/4 cups (160g) all-purpose flour, plus more for dusting
  • 1/2 cup (113g) cold unsalted butter, cut into cubes
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons (45-60ml) ice water
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (50g) almond flour (almond meal)
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 tablespoon all-purpose flour
  • 3 medium ripe but firm pears (such as Bartlett or Bosc), peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons apricot jam, warmed and strained (for glazing)
  • Icing sugar to sprinkle

Instructions:

  1. Combine flour, butter, sugar, and salt in a food processor (or by hand). Pulse/rub until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Toss pear slices with lemon juice to prevent browning. Melt butter, mix with sugar and cinnamon.
  3. Cream together softened butter and sugar until light and fluffy. Beat in almond flour, egg, and almond extract. Stir in all-purpose flour.
  4. Roll out the chilled pastry on a lightly floured surface. Transfer to the tart pan and trim the edges. Prick the base with a fork. Spread the frangipane filling evenly over the pastry. Arrange pear slices in a decorative pattern on top of the frangipane. Brush pears with melted butter mixture.
  5. Bake in a preheated oven at 375°F (190°C) until the crust is golden brown and the filling is set. Check after 30 minutes and cover with foil if the crust is browning too quickly. Let cool slightly before brushing with warmed apricot jam.
  6. Let cool completely before slicing and serving. Dust with icing sugar before serving.