Almond-Pear Tart

I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it.

• Ready In: 1 hr 10 mins
• Serves: 8-16
• Yields: 1 10 inch tart

Ingredients

• 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

Directions

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.