Spiced Pear Frangipane Tart Autumn dessert with pears

Instructions:

1. Combine flour, butter, confectioners' sugar, and salt in a food processor or by hand. Pulse/Rub until mixture resembles coarse crumbs.
2. Gradually add ice water, mixing until the dough just comes together.
3. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Cream together softened butter and granulated sugar until light and fluffy.
5. Beat in egg and vanilla extract.
6. Gradually add almond flour, all-purpose flour, and almond extract (if using), mixing until just combined.
7. Toss pear slices with lemon juice, brown sugar, cinnamon, and nutmeg.
8. Roll out chilled pastry on a lightly floured surface.
9. Carefully transfer to the tart pan, pressing into the bottom and up the sides.
10. Prick the bottom of the crust with a fork.
11. Line with parchment paper and fill with pie weights or dried beans.
12. Bake blind at 375°F (190°C) for 15 minutes.
13. Remove parchment and weights; bake for another 5 minutes until lightly golden.
14. Spread frangipane filling evenly over the pre-baked crust.
15. Arrange pear slices decoratively on top of the frangipane.
16. Bake at 350°F (175°C) for 45-55 minutes, or until the crust is golden brown and the frangipane is set.
17. Brush the warm tart with warmed apricot jam for a glossy finish.
18. Let cool completely on a wire rack before serving.