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.
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.
Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
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.
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.
Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.