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- 2 tablespoons all-purpose flour, plus more for work surface
- 1 disk pate brisee
- 1 cup blanched almonds
- 3/4 cup confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, cold, cut up
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pure almond extract
- 1/2 cup apricot jam
- 8 large canned pear halves, well drained, patted dry, and thinly sliced lengthwise
Directions:View on PBS Food
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