Pear Frangipane Tart

Instructions

1. Prepare the pastry
   In a food processor, combine flour and cold cubed butter. Pulse until the mixture resembles breadcrumbs. Add sugar and pulse briefly to combine. Add the beaten egg and pulse until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Blind bake the tart shell
   Preheat oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Line a 23cm (9-inch) tart pan with the pastry, trim excess, and prick the base with a fork. Line with parchment paper, fill with baking weights, and blind bake for 15 minutes. Remove weights and paper, then bake for another 5 minutes until the base is lightly golden. Let cool while preparing the filling.
3. Make the frangipane
   In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in the ground almonds, flour, and vanilla extract until well combined. Set aside.
4. Prepare the pears
   Peel, halve, and core the pears. Slice each half into thin, even slices, keeping the half intact. Fan them out slightly.
5. Assemble the tart
   Spread the frangipane mixture evenly into the cooled tart shell. Carefully place the fanned pear halves on top of the frangipane, arranging them in a circular pattern with the narrow ends pointing toward the center. Sprinkle sliced almonds around the edges.
6. Bake the tart
   Bake in the preheated oven for 30-35 minutes, or until the frangipane is puffed and golden and a skewer inserted in the center comes out clean. If the edges start to brown too quickly, cover them with foil.
7. Glaze and finish
   Heat the apricot jam in a small saucepan until melted and smooth. While the tart is still warm, brush the glaze over the pears and exposed frangipane. Allow the tart to cool completely in the pan before removing and serving.