12 tbsp. (1 1/2 sticks) butter
1/2 c. powdered sugar
1 1/4 c. flour

Oven, 350 degrees. Blend all together; press into bottom and sides of 11 or 12 inch tart pan with removable sides. Prick bottom with fork. Bake until golden brown. Check often. Cool completely.

FILLING:

4 oz. almond paste
8 oz. pkg. cream cheese, room temperature
1/4 c. sugar
1 lg. egg
1/2 tsp. vanilla
1/4 tsp. almond extract

Break up almond paste. Add all other ingredients; mix well. Pour into cooled pastry shell spread evenly. Bake 15 minutes; put foil over edge of cooked crust so will not burn. When cool, spread on top 1 can whole cranberry sauce. On top, add 1 can pears sliced thin. Refrigerate.