Pear and Almond Tart on a Graham Cracker Crust

Ingredients

• Almond Filling:
• 7 tablespoons white sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon all-purpose flour
• 1 large egg
• Graham Cracker Crust:
• 1 cup graham cracker crumbs
• ¼ cup unsalted butter, melted
• 1 ripe pear, cut in half and thinly sliced
• 2 tablespoons apricot preserves (Optional)

Directions

Lightly heat your oven to 375°F (190°C). In a food processor, combine the almonds, sugar, butter, flour, and egg, and pulse until the mixture is nice and smooth. Set that aside for now. Next, toss the graham cracker crumbs, sugar, and melted butter into the food processor and blend until everything is well combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pour the almond filling on top and spread it out evenly. Arrange the sliced pears in a circle on top of the filling. Pop the tart into the oven and bake for about 40 minutes, or until the filling is set and no longer jiggles when you gently shake the pan. While it’s baking, warm up some apricot jam in a small saucepan over medium heat. Once the tart is out of the oven and slightly cooled, brush the melted jam over the pears to give them a nice, glossy finish. Let it cool completely before serving.