Warm Pear and Almond Tart with Frangipane and Mascarpone Cream

**Make the crust:** In a food processor, pulse together flour, butter, and icing sugar until the mixture resembles coarse crumbs. Alternatively, rub the butter into the flour and icing sugar with your fingertips. Add the egg yolk and 1 tablespoon of ice water. Pulse or mix until the dough just comes together, adding more ice water if needed. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Make the frangipane:** In a mixing bowl, cream together the almond flour, granulated sugar, and softened butter until light and fluffy. Beat in the egg and almond extract until well combined.

**Prepare the pears:** Peel, core, and thinly slice the pears. Toss with lemon juice to prevent browning.

**Assemble the tart:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pastry to a 12-inch circle. Transfer to the tart pan, pressing the dough into the bottom and up the sides. Trim any excess dough and prick the bottom with a fork. Spread the frangipane evenly over the tart crust. Arrange the pear slices in a circular pattern on top of the frangipane.

**Bake the tart:** Bake for 30-35 minutes, or until the crust is golden brown and the frangipane is set. If the crust is browning too quickly, cover the edges with foil.

**Make the mascarpone cream:** While the tart is baking, in a chilled bowl, whip together the mascarpone cheese, heavy cream, icing sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

**Serve:** Let the tart cool slightly before slicing and serving. Serve warm or at room temperature with a dollop of mascarpone cream and a sprinkle of sliced almonds (if using).