Classic French Pear and Almond Tart

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom. Carefully unroll the pie crust and press it into the tart pan, trimming any excess dough from the edges.

In a medium bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and almond extract until well combined.

Gradually add the almond flour to the butter mixture, mixing on low speed until just incorporated and a smooth frangipane filling forms.

Spread the frangipane evenly over the bottom of the prepared pie crust. Arrange the drained and patted dry pear halves decoratively over the frangipane, cut-side down.

Sprinkle the sliced almonds over the pears. Bake for 40-45 minutes, or until the crust is golden brown and the frangipane is set and lightly golden.

Remove the tart from the oven and let it cool completely on a wire rack before removing it from the tart pan. This allows the tart to firm up and prevents it from breaking.