Spiced Pear Frangipane Tart Autumn dessert with pears

Ingredients

• 1 1/4 cups (150g) all-purpose flour, plus more for dusting
• 1/2 cup (115g) cold unsalted butter, cut into cubes
• 1/4 cup (25g) confectioners' sugar (icing sugar)
• Pinch of salt
• 3-5 tablespoons (45-75ml) ice water
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (100g) almond flour (ground almonds)
• 1 tablespoon all-purpose flour
• 1/4 teaspoon almond extract (optional)
• 3 medium ripe pears (such as Bosc or Anjou), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons apricot jam, warmed (for glazing)