Almond-Pear Tart

Ingredients

• 1 (15 ounce) package refrigerated pie crusts

• 6 1/2 tablespoons butter, softened and divided
• 4 ounces almond paste, crumbled
• 5 tablespoons sugar, divided
• 1/4 cup brandy, divided
• 1/3 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 pears, peeled and thinly sliced
• 1/2 cup apricot preserves
• 1 tablespoon whipping cream

garnish

• sweetened cream
• sliced almonds
• ground cinnamon

Directions

1. 1

   Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.

2. 2

   Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.

3. 3

   Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.

4. 4

   Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.

5. 5

   Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.

6. 6

   Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.