Preheat oven to 400°.
In a food processor, combine almonds, sugar, flour, butter, lemon zest, vanilla and egg yolks.
Process to a coarse, granular texture.
On a heavy parchment-lined baking sheet, spread almond mixture evenly over a pastry circle.
Using a melon baller, core pears. Slice 8 to 9 pears, horizontally halving them into thin slices. Be sure to maintain their shape.
4 ounces unblanched almonds
1/4 cup sugar
2 tablespoons flour
1 tablespoon butter (unsalted)
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
2 egg yolks
5 barely-ripe pears (peeled and halved)
1 1/2 cups apricot preserves
My Personal Take on This Recipe
Pears, apricots and pistachios - oh my! Fall is my favorite because of all the possibilities I get to explore and try out with this amazing fruit, such as this yummy tart. Simple to bake and a tried-and-true crowd-pleaser.