This is a nice tart, not too sweet, with the wonderful, classic combination of pear and almond. I am guessing that the almond cream is the same as frangipane, and it was suprisingly easy to make. I halved the whole recipe, but still had tons of almond cream left over. This was my second go-round with the sweet tart dough, and it turned out much better then it did last time! I wish I had taken the time to poach the pears, but I'll leave that for the next time.
Thanks to Dorie for sharing one her favorite recipes with us!!