Almond-Pear Tart

Ingredients

• 0.3 teaspoon almond extract 
• 4 ounces almond paste crumbled
• 0.5 cup apricot preserves 
• 0.3 cup brandy divided
• 1 large eggs 
• 0.3 cup flour all-purpose divided
• 6.5 tablespoons butter divided softened
• 2  pears red unpeeled thinly sliced
• 15 ounce pie crust dough refrigerated
• 5 tablespoons sugar divided
• 1 teaspoon vanilla extract 
• 10 servings garnish: whipped cream sweetened sliced
• 1 tablespoon whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• wire rack
• sieve
• blender
• tart form

Directions

1. Unfold piecrusts; stack on a lightly floured surface.
2. Roll into a 12-inch circle. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
3. 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.
4. Toss together 2 tablespoons sugar and pear; arrange in circles, overlapping slices, on top of filling.
5. Cook preserves in a saucepan over low heat until melted.
6. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream; drizzle over pears.
7. Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour; cut in reamining 1 1/2 tablespoons butter with a fork until blended.
8. Sprinkle evenly over pears.
9. Bake at 400 on bottom rack 40 minutes. Cool in pan on wire rack 15 minutes.
10. Garnish, if desired.