French Pear Tart | Cruise Scoop

Ingredients

• 1¼ C (156 g) flour, plus more for dusting
• Pinch of salt
• 4 T (48 g) baker’s sugar
• ½ C (115 g) unsalted butter, room temperature
• 2 lg egg yolks
• ¼ tsp (1 ml) vanilla extract
• 1 T (15 ml) cold water
• ⅓ C (76 g) unsalted butter
• ¾ C (144 g) sugar
• 3 lg eggs
• ¾ C (64 g) ground almonds
• 1½ T (12 g) flour
• 1/8 tsp (½ ml) almond extract
• 3 Anjou or Bartlett pears, firm-ripe
• ¼ C (80 g) apricot jam
• 1 tsp (5 ml) lemon juice
• 2 tsp (10 g) slivered almonds