Almond-Pear Tart

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Southern Living


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1 (15-ounce) package refrigerated piecrusts

6 1/2 tablespoons butter or margarine, softened and divided

4 ounces almond paste, crumbled

5 tablespoons sugar, divided

1/4 cup brandy, divided

1/3 cup plus 2 tablespoons all-purpose flour, divided

1 large egg

1 teaspoon vanilla extract

1/4 teaspoon almond extract

2 red pears, unpeeled and thinly sliced

1/2 cup apricot preserves

1 tablespoon whipping cream

Garnishes: sweetened whipped cream, sliced almonds, ground cinnamon

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