Pear Almond Tart

Procedure

1. Spread the frangipane filling evenly in the tart shell.
2. Drain the pears well. Cut them crosswise into thin slices, but keep the slices together in the shape of pear halves.
3. Arrange the sliced pear halves on top of the frangipane like spokes of a wheel. Do not cover all the filling with the pears. Push them gently into the cream.