Pear Frangipane Tart

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1/2 cup unsalted butter, melted

Pinch of fine sea salt

1 cup all-purpose flour

½ cup unsalted butter, at room temperature

½ cup unbleached sugar

1 cup ground almonds (or almond meal)

1 egg plus 1 egg yolk

1 teaspoon pure vanilla extract

3 tablespoons oat flour (ground oats) or all-purpose flour

¼ teaspoon fine sea salt

2 ripe D’anjou or Bartlett pears, cored and sliced

Pine nuts, for garnish

ice cream, for serving

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