Crust
1/2 cup butter
1-1/2 cups flour
1/4 cup sugar

Almond filling
4 Tbs almond paste
8 Tbs shortening
3/4 cup sugar
1-1/4 cups flour
5 eggs
1/2 tsp salt
1/2 cup butter
1/2 tsp vanilla
5 or 6 pears, thinly sliced
Apricot jam

Preheat oven to 425 degrees. For the crust: Cream together butter and sugar. Add flour and mix until dough forms. Press into the bottom of a 10-inch tart or quiche pan. Mix together almond paste and sugar, add 1 egg. Add butter and shortening, cream together well. Add flour and salt, mix until well combined. Slowly add remaining eggs, scraping down sides after each addition. Stir in vanilla. Spread filling on top of crust. Thinly slice enough pears to cover filling and arrange in an overlapping pattern. Bake in for about 30 minutes. Cool. Brush top with melted apricot jam.