Step 1: Make the Tart Shell

Start by preheating your oven to 375°F (190°C). In a food processor, pulse together 1 ½ cups of all-purpose flour, ½ cup of cold, cubed unsalted butter, and ¼ cup of granulated sugar until the mixture resembles coarse crumbs.

Add 1 large egg yolk and 2-3 tablespoons of ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix—this can make the crust tough.

Press the dough into a 9-inch tart pan with a removable bottom, making sure to cover the bottom and sides evenly. Use the back of a spoon or a measuring cup to press it down firmly. Chill the dough in the fridge for 30 minutes to prevent shrinking during baking.

Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment paper, then bake for another 5 minutes to ensure the bottom is cooked through. Let the tart shell cool completely.

Step 2: Prepare the Frangipane Filling

In a food processor, grind 1 cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.

In a mixing bowl, cream together ½ cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition.

Stir in the ground pistachios, ½ cup of almond flour, and 1 teaspoon of vanilla extract. Mix until the filling is smooth and well combined.

Step 3: Assemble the Tart

Spread the frangipane filling evenly into the cooled tart shell, using an offset spatula to smooth the surface.

Peel, core, and thinly slice 2-3 ripe but firm pears. Arrange the pear slices on top of the frangipane filling in a decorative pattern, such as concentric circles or a fan shape.

Step 4: Bake the Tart

Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and the pears are tender. The edges of the tart should be golden, and the filling should spring back lightly when touched.

Let the tart cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 5: Glaze and Serve

In a small saucepan, warm 2 tablespoons of apricot jam over low heat until it becomes liquid. Brush the warm jam over the tart for a beautiful, glossy finish.

Let the tart sit for about 10 minutes to allow the glaze to set slightly. Slice and serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.