4 ounces unblanched almonds
1/4 cup sugar
2 tablespoons flour
1 tablespoon unsalted butter
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1 puff pastry round (10" to 12"), chilled and pricked all over with a fork
5 barely-ripe pears, peeled and halved
1 1/2 cups apricot preserves, heated and sieved
unsalted pistachios chopped, for garnish
Preheat oven to 400 degrees.
In a food processor, combine almonds, sugar, flour, butter, lemon zest, vanilla and egg yolks; process to a coarse, granular texture. On a heavy parchment-lined baking sheet, spread almond mixture evenly over pastry circle. Using a melon baller, core pears. Slice 8 to 9 of the pears halves very thin horizontally, holding them to maintain their shape. Carefully lift and transfer halves to top of tart, arranging them to fit in a star pattern, narrow ends pointing in. Shape remaining pear half to fit in center of tart; score top, but do not slice through.