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1
Cut the cold dough in pieces and reknead into a disc.
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2
On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter.
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3
Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold.
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4
Flour as much as you need to prevent the dough from sticking.
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5
Brush off any excess flour, fold the dough in half and center it over the mold.
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6
Press along the bottom edge and side to even it.
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7
Press any excess dough from the bottom edge up the sides so that they are thicker.
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8
Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim.
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9
Dock the bottom with a fork and freeze.
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10
Preheat oven to 375 degrees.
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11
Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes.
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12
Cool completely.
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13
Lower oven to 350 degrees.
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14
Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds.
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15
In the bowl of a standing mixer, cream the butter and sugar until fluffy.
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16
Add the nut powder and mix thoroughly, scraping down the bowl once or twice.
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17
Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy.
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18
Add the almond and vanilla extracts.
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19
On low speed, mix in the flour just until incorporated.
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20
Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane.
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21
Slice the pears in half and core.
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22
Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end.
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23
Cut off the end pieces and cut each half in quarters.
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24
Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center.
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25
Be sure to leave some space between the fans so the filling can rise up around them.
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26
Brush the pears lightly with melted butter.
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27
Bake about 50 to 55 minutes, until the top is golden brown and crusty.
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28
If the rim is getting too dark, cover the edge with foil or pie guards.
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29
Cool in the mold on a rack; remove the outer ring after 10 minutes.
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30
Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart.
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31
Cool completely on a rack before serving.
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32
Cut with a sharp serrated knife.
