Pear Frangipan Tart - 22cm Round French Pastry

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	Ingredient	Quantity
1.	22cm Tart Shell (Unbaked)	1
2.	Fresh Ripe Pears	3 - Peeled, cored and sliced
3.	Frangipan Filling	13 ounces
4.	Apricot Glaze	3 ounces

Process	Instructions
1. Prepare Shell	Roll out the sugar dough and line a 22-centimeter tart ring with the dough. Trim the edges smooth with a small knife.
2. Spread	With a spatula spread the frangipan cream evenly across the bottom of the shell.
3. Place	Peel, core and slice the three pears. Align the sliced pears and place atop the cream as pictured. With the flat of your hands press them all down into the frangipan cream slightly.
4. Bake	In a preheated 350°(F) oven bake the tart until a slight amount of browning happens across the top. (about 30 minutes)
5. Glaze	Warm the apricot glaze until it becomes liquid. When the tart has cooled, apply the apricot glaze, chill and apply a second coat as needed. Chill before slicing.
Additional Comments:

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