Graham Cracker Crust Pear-Almond Tart

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

Gently heat your oven to 375°F (190°C). In a food processor, blend the almonds, sugar, butter, flour, and egg until the mixture is nice and smooth—this will be your filling, so set it aside for now. Next, combine the graham cracker crumbs, sugar, and melted butter in the processor and pulse until everything is finely mixed. Press this crumbly mixture firmly into the bottom of a 9-inch springform pan to form the crust. Pour the almond filling over the crust and spread it out evenly. Arrange the sliced pears in a ring 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 wobbly. While it cools, warm up some apricot jam in a small saucepan over medium heat and brush it gently over the pears to give the tart a lovely glossy finish.