Normandy pear tart recipe

For the pastry, sift the flour onto a work surface, make a well in the centre, add 3 egg yolks, 60g of the sugar, salt, 75g of the butter, and vanilla and mix with your fingertips.
Work the flour into the ingredients until the mixture resembles breadcrumbs.
If dry, add a little water.
On a floured surface, knead for 1-2 minutes.
Wrap and chill for 30 minutes.
Grease the tin.
Roll out the dough on a floured surface to a circle, 5cm larger than the tin, and use to line the tin.
Prick the bottom with a fork.
Chill for 15 minutes.
Preheat the oven to 200C (400F/Gas 6).
Grind the almonds to a "flour" in a food processor, then prepare the frangipane.
To prepare the frangipane: with an electric whisk, beat the remaining butter (125g) and the remaining sugar (100g) for 2-3 minutes until fluffy.
Gradually add 1 egg and the remaining egg yolks, beating well after each addition.
Add 1 tablespoon Kirsch, then gently stir in the almonds and remaining flour until well blended.
Toss the pears with the lemon juice.
Spread the frangipane over the pastry; place the pears in a spiral pattern.
Set the tin on a baking tray.
Bake for 12-15 minutes.
Reduce the heat to 180C (350F/Gas 4).
Bake for 25-30 minutes until set.
Melt the jam with the Kirsch, and work it through a sieve.
Cool, unmould, then brush with the glaze.
Serve warm.