Pressed-Crust Pear Tart

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1/2 cup (1 stick) unsalted butter, plus more for the pan, at room temperature

1 cup all-purpose flour, plus more for your fingers

1/4 teaspoon baking powder

1/2 cup sugar, plus 11/2 tablespoons

1 large egg

2 to 3 Bosc pears, peeled, halved, and cored

1 1/2 teaspoons ground cinnamon

1/4 cup apricot jam

1 tablespoon fresh lemon juice

1 Whipped cream (optional)

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