Tart Crust:
2 c. Flour
1/3 c. Butter
1/2 c. Granulated Sugar
1 Egg

In mixing bowl, using a pastry blender cut butter into flour.
Add sugar and egg, mix well.
Shape into a ball, cover and chill 1 hour.
On lightly floured surface roll dough into 11″ diameter circle.
Place into 9″ tart pan, trim edges.
Chill dough while preparing filling.
Spread filling into crust.
Chill another 30 minutes.
Arrange sliced pears in tart shell.
Bake 45 minutes at 425°F, cover with foil if necessary to prevent over browning.

Filling:
1/2 c. Butter, softened
1/2 c. Granulated Sugar
1 Egg
1 c. Finely Ground Blanched Almonds
1 Tbsp. Flour
3 Tbsp. Orange Juice
1 tsp. Almond Extract

1 c. Water
1/2 c. Granulated Sugar
4 Fresh Pears
1/4 c. Apricot Preserves

Cream butter and sugar until light and fluffy.
Add egg, almonds, flour, orange juice and almond extract, beat until smooth.
In saucepan bring water and sugar to a boil.
Add pears.
Poach until tender, drain.
Cut into halves, core and slice.
Proceed as above.