Pear and Almond Frangipane Tart

**Make the Crust:** In a food processor, pulse together the flour, butter, powdered sugar, and salt until the mixture resembles coarse crumbs. Alternatively, use a pastry blender to cut the butter into the flour.

Gradually add the ice water, a tablespoon at a time, pulsing or mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough.

Prick the bottom of the crust all over with a fork. Chill for another 15 minutes.

Preheat oven to 375°F (190°C).

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

Remove the parchment paper and weights and bake for another 5-7 minutes, or until the crust is lightly golden.

**Make the Frangipane:** While the crust is baking, prepare the frangipane. In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and almond extract until well combined.

Gradually add the almond flour and mix until just combined. Do not overmix.

**Assemble and Bake:** Spread the frangipane evenly over the pre-baked tart crust.

Arrange the sliced pears on top of the frangipane in a decorative pattern.

Bake for 40-45 minutes, or until the frangipane is golden brown and the pears are tender. If the crust begins to brown too quickly, cover the edges with foil.

**Glaze (optional):** While the tart is baking, heat the apricot jam with the water in a small saucepan over low heat. Stir until smooth. Strain the jam through a fine-mesh sieve.

Once the tart is out of the oven and cooled for a few minutes, brush the glaze over the pears (if using).

Garnish with sliced almonds (optional). Let the tart cool completely before serving.