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1
For the pastry, process flour, pinch of salt and sugar in food processor until combined. Add butter and process until the mixture resembles coarse breadcrumbs. Mix egg yolk and 1/4 cup ice-cold water; pour into the processor through the feed tube. Pulse until mixture gathers in large clumps. (Alternatively, sift flour, pinch of salt and sugar into a bowl. Cut in butter with two knives then rub in with fingertips. Mix in egg yolk and water.) Knead dough on a lightly floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 mins.
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2
Roll out pastry thinly on a lightly floured surface. Using 6-inch cutter, cut out 8 rounds. Press rounds into bottom and sides of eight 4-inch tart pans with removable bottoms. (If necessary, re-roll scraps and cut out more rounds.) Prick bottom of crusts with a fork and refrigerate until pastry is firm.
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3
For the pears, place 4 cups water and 1/2 cup granulated sugar in a saucepan big enough to hold the pears. Cook on medium heat until sugar is dissolved. Bring to a boil and boil for 2 mins.
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4
Add peeled pears. Reduce heat to low; cover and poach gently for 25-30 mins or until nearly tender, turn pears often. Remove pears from syrup and cool.
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5
Preheat the oven to 350u00b0F. For the frangipane filling, process butter and remaining 1/2 cup granulated sugar in a food processor until light and fluffy. Scrape down sides of the bowl. With machine running, gradually add egg and yolk, then the ground almonds and flour. Spoon 2-3 tbsp frangipane into each tart crust, spreading evenly with a small spatula. Leftover frangipane can be stored in the refrigerator and used within 2-3 days.
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6
Slice pears carefully with a small sharp knife, cutting from the top by the core to the bottom, removing seeds and core, but leaving slices attached to stalk. Place pears on top of frangipane, splaying the slices.
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7
Bake tartlets for about 30 mins or until pastry is golden brown. Cool in pans 10 mins. Remove from pans; cool completely on wire rack.
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8
Bring apricot jam and lemon juice to a boil in a small saucepan. The glaze, while hot, should drop from a spoon and leave the spoon coated. Thin it with a little water if necessary, or boil to reduce if it's too thin. Strain, discarding lumps.
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9
When ready to use the glaze, reheat to boiling point and use while it is very hot. Brush pears and pastry rim with hot apricot glaze.
