Name: Tarte aux Poires à la Frangipane (Pear Tart with Almond Cream)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes one 20-centimeter (8-inch) tart
Cuisine: French
Ingredients: 10 grams (⅓ ounce) all-purpose flour; 20 milliliters (1 tablespoon plus 1 teaspoon) water; 100 grams (3½ ounces) commercially prepared apricot glaze or apricot jam; 8 poached fresh pear halves or canned pear halves, well-drained and patted dry; 250 milliliters (1 cup plus 1 tablespoon) whole milk; Butter for flan ring and baking sheet; 1 recipe Pâte Brisée, (with or without egg), chilled; 100 grams (7 tablespoons) unsalted butter, at room temperature; 3 grams (¾ teaspoon) unsalted butter, melted, optional; ¼ vanilla bean, split lengthwise and scraped, or 5 milliliters (1 teaspoon) pure vanilla extract; 2 large egg yolks, at room temperature; 40 grams (1½ ounces) sugar; 2 large eggs, at room temperature; 10 grams (⅓ ounce) cornstarch; 100 grams (3½ ounces) sugar; 100 grams (3½ ounces) almond flour; Flour for dusting