Pear And Apricot Tart

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Ingredients

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

1/2 cup raw almonds

1/2 cup plus 1 tablespoon sugar

1 large egg

1/2 teaspoon pure almond extract

1 cup all-purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 pears (such as Bosc or Bartlett)—peeled, quartered, and cored

1/2 cup dried apricots, halved

1 tablespoon fresh lemon juice

1/4 cup apricot preserves

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