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Ingredients

⅔ cup blanched slivered almonds 7 tablespoons white sugar 6 tablespoons unsalted butter, at room temperature 1 tablespoon all-purpose flour 1 large egg 1 cup graham cracker crumbs ¼ cup white sugar ¼ cup unsalted butter, melted 1 ripe pear, cut in half and thinly sliced 2 tablespoons apricot preserves

Nutrition Info

329.4 calories carbohydrate: 34.2 g cholesterol: 61.4 mg fat: 20.7 g fiber: 1.8 g protein: 3.8 g saturatedFat: 9.8 g servingSize: - sodium: 77.4 mg sugar: 25.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine almonds, sugar, butter, flour, and egg for filling in a food processor, process until fine. Set aside.
Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.

1 9-inch tart

I combined elements of several recipes to make this quick and easy tart.