Almond-Pear Tart

• 1 (15 ounce) package refrigerated pie crusts
• 6 1/2 tablespoons butter, softened and divided
• 4 ounces almond paste, crumbled
• 5 tablespoons sugar, divided
• 1/4 cup brandy, divided
• 1/3 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 pears, peeled and thinly sliced
• 1/2 cup apricot preserves
• 1 tablespoon whipping cream
• garnish
• sweetened cream
• sliced almonds
• ground cinnamon

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

butter, almond paste, sugar, brandy, flour, flour, egg, vanilla, almond, apricot preserves, whipping cream, cream, almonds, ground cinnamon

Taken from www.food.com/recipe/almond-pear-tart-335789 (may not work)