• Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F.

Prepare the Tart Pastry

• In a large mixing bowl, combine 1 1/2 cups Pastry Flour, 1/4 cup powdered sugar, and 1/4 teaspoon salt.
If you don't have pastry flour, you may use all-purpose flour instead.
• Using a blending fork, mix in small pieces of 1/2 cup butter (cold), working it in until it resembles small crumbles. Add in 1 large egg yolk (save the egg white for later) and 2 tablespoons cold water.
• Mix until a nice dough forms. Shape into a flat circle. Cover with plastic wrap and chill in refrigerator for 20-30 minutes.

Make the Frangipane Filling

• While the pastry dough chills, prepare the Frangipane (Almond Cream Filling). In a small bowl, mix together 1 1/3 cups finely ground almond flour, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg. Set aside.
• In a large mixing bowl, cream 1/2 cup butter and 1/2 cup granulated sugar.
• Add in 1 large egg + egg white, 2 tablespoons Amaretto liqueur, 1/2 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix until blended.
• Gradually add in the almond flour mixture until combined.

Prepare the Pears

• Using a peeling knife, slice 3 medium Anjou pears in half, and if desired, peel each half. Remove the core, and thinly slice. Place in a bowl. Pour 2 tablespoons lemon juice over the pears and mix until coated.
Coating the pears in lemon juice helps prevent them from turning brown.

Assemble and Bake the Pear Tart

• On a lightly floured surface, roll out the chilled dough into a circle big enough to fit a 9-inch tart pan (about 12-inches). Lay the rolled dough into the pan, pressing the sides into the pan with your fingers. Trim the edges.
• Spoon Frangipane filling into the prepared tart shell, pressing it to the edges. Smooth out with a spatula so it’s level on top.
• Arrange the sliced pears on top of the frangipane filling as desired. Place the tart pan on a baking sheet to give it a more sturdy bottom.
• Bake on a lower rack in preheated 375°F oven for 15 minutes. Lower the temperature to 350°F and continue baking for another 15-20 minutes until the top is puffy, and the crust is lightly browned.

Prepare the Glaze

• While the tart bakes, prepare a sweet glaze to coat the topping. Place 3 tablespoons honey and 3 tablespoons apricot jam in a small saucepan.
If desired, you may substitute Fig Jam for the apricot.
• Heat on low until it melts and becomes a thin liquid. Generously brush the warm glaze over the top of the tart, and especially around the pears.
• Loosely cover the tart with aluminum foil or plastic wrap and refrigerate for 2-3 hours to chill.

Make the Amaretto Cream

• While the tart chills, prepare the Amaretto cream. Place 1 1/4 cups heavy whipping cream in a large mixing bowl, along with 1/4 cup powdered sugar, 2 tablespoons Amaretto liqueur, and 1/2 teaspoon vanilla extract. Mix on low for 30 seconds, and then on high for 2-4 minutes until stiff peaks form and the whipped cream holds its shape.
For best practice, chill the bowl in the refrigerator ahead of time. This will help ensure the heavy cream whips up quick and solid.
• Place whipped cream in a small serving bowl. Cover and refrigerate until ready to use.

Serve the Almond Pear Tart

• When ready to serve, carefully place the tart on a serving platter or cake stand. Sprinkle with 2 tablespoons non-melting decorating sugar (or powdered sugar).
• Slice the tart into 10-12 pieces. Serve the Amaretto Cream on the top or side of each tart. Cover and refrigerate any leftovers for 3-5 days.