Pear-Frangipane Tart

The combination of poached pears or apples baked with creamy, almond-flavored frangipane filling in a short dough crust is a French classic. You will find some variation—sometimes the pears are poached in red wine, or the fruit might be sliced lengthwise instead of crosswise, for example—in just about every pâtisserie in France. The French versions are usually topped with an apricot glaze, but I place the apricot jam in the bottom of the tart instead to keep the crust from becoming soggy. T