After much mental teeth gnashing about Turkey day dessert (some don't like pumpkin, some don't like nuts, one doesn't really like desserts unless he's really, really tempted!), I finally came up with something I think will make everyone happy -
Pear-Almond Tart
1 pie crust, fitted into either an 8 or 10 inch tart pan & chilled
4-6 slightly ripe pears (not rock hard, but not mushy-ripe, either)*
Almond pastry cream
Sliced almonds
apricot jam
Almond pastry cream filling
1 box – 7 oz almond paste
2T melted butter
2T flour
1/3 cup sugar
2 eggs
Grate almond paste on large hole side of grater into mixing bowl. Add sugar, flour, egg, and butter. Beat on high until smooth. Some small flecks of almond paste will remain. Mix in flour.
* Peel the pears, and cut in half lengthwise; use a scoop to scoop out the innards, and lay the half cut side down on the cutting board; Cut thin even slices all the way down the pear, then pick it up gently and place it on the pastry cream, fanning it out a little as you lay it down. Repeat with remaining pear halves til the entire surface of the tart is covered.
Place filling in pie crust; add fruit; bake 20 minutes at 400 degrees; turn oven down to 350 and bake an additional 10-15 minutes. Cool and finish with melted preserves.