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1
MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in the bowl of a food processor fitted with a steel chopping blade.
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2
With an on-off motion, process until the butter is the size of small peas.
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3
Add the sugar, salt and almonds and process just until the dough starts to pull together.
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4
Do not overprocess.
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5
Remove the dough from the bowl, pat it into a ball, then flatten it into a disk about 3/4 inch thick, and dust with flour.
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6
Cover with plastic wrap and refrigerate for at least 1 hour.
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7
Preheat oven to 375F (190C).
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8
Remove the dough from the refrigerator and gently massage it until it is workable, turning it over a couple of times, and starting to flatten it with your fingertips.
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9
Dust the dough, rolling pin and board or pastry cloth with flour, and quickly roll dough into a rectangle large enough to fit into an 11-by-17-inch jelly roll pan and about 18 inch thick.
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10
If the dough sticks, add small amounts of flour and loosen with a dough scraper or long, thin-bladed knife.
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11
Carefully roll the dough over the pin or fold it into quarters and position it over the pan.
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12
Unroll, and ease the dough into the tart pan, working to flatten the bottom and to ease the dough well into the corners and against the sides.
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13
Patch where necessary, then trim off any excess dough with a knife.
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14
Prick in several places, and transfer the pan to the middle of the preheated oven to bake just until the pastry is set but not browned, about 8 to 10 minutes.
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15
Remove the pan and let the pastry cool while preparing the filling.
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16
FILL THE TART: In a medium-size bowl, combine the almond paste, eggs and amaretto, beating with an electric mixer until smooth.
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17
Scrape the mixture into the crust, and spread it evenly with a metal spatula.
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18
With a sharp, thin-bladed knife, cut across each pear half at 1/4 inch intervals.
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19
You should end up with about 7 slices.
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20
Beginning at the left edge of 1 long side, place the wide end of the pear touching the side of the pan, pressing gently to elongate it.
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21
Put an apricot half at the narrow end.
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22
Next, place an apricot touching the side of the pan, to the right of the first pear, and add a sliced pear with the narrow end touching the apricot.
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23
Continue until the whole side is filled with 7 pear halves and 7 apricot halves.
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24
Repeat the same procedure for the second half of the tart, continuing with the pears facing in the same direction as they do in the first row.
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25
Return the pan to the oven, and bake until the almond paste is light brown and the crust is a rich brown, about 15 to 18 minutes.
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26
While the tart is baking, melt the jelly over low heat.
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27
Remove the baked tart, brush on the jelly glaze, and let the tart cool to room temperature.
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28
Cut the tart into serving size portions of an apricot and pear on each slice.
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29
Combine the yogurt with the sour cream and spoon it over the tart as it is served.
