1 3/4 c. flour
2 tbsp. sugar
Pinch salt
4 oz. unsalted butter, cold
1 lg. egg
1 tbsp. ice water or a little more

PEARS:

6-7 peeled pears
Fresh lemon juice
A little sugar

FILLING:

5 oz. (1 c.) blanched almonds
1 egg, lg. plus 1 egg yolk
1/4 tsp. almond extract
1 tbsp. Cognac, rum etc.
1/2 c. sugar
2 oz. unsalted butter, melted

GLAZE:

1 c. apricot jam
1 tbsp. rum, cognac etc.

Preheat oven to 375 degrees. Make pie crust and line 12 inch quiche pan with rolled out pastry. Line pastry shell with aluminum foil, fill with dry beans or pie weights, bake 20 minutes. Remove foil and beans, bake few more minutes if needed to have crust pale golden. Grind almonds very fine, mix with rest of ingredients.

Pour into slightly cooled shell. Peel pears, cut in half, remove core and seeds, brush with lemon juice, place pears on filling, pointed ends toward center. Fill center with remaining pears sliced and arranged in fan-like pattern, sprinkle with little sugar. Bake at 400 degrees for 50 minutes.

Melt jam with rum. Simmer 5 minutes. Brush hot glaze over hot tart. Return to oven 3 minutes to set glaze.