Sweet Almond Pastry: First, sift the flour with the almond meal, confectioners sugar, baking powder, and salt. Then place in the bowl of your electric stand mixer, fitted with the paddle attachment. (Can also use a hand mixer). Add the chunks of cold butter and beat on medium low speed until the mixture is mealy (grainy with no visible pieces of butter). Add the cold egg yolks and seeds from the vanilla bean (if using) and beat on low speed until the dough comes together (pastry will be yellow in color).

Place the pastry onto your work surface and gather into a ball. Divide the pastry into 6 equal pieces (about 60 grams each). Wrap each piece of pastry in plastic wrap. Place in the refrigerator to chill for at least six hours (the pastry can be stored in the refrigerator for up to three days or frozen for up to three months). After the pastry has chilled sufficiently, place on a lightly floured surface, and roll each piece into a 5 1/2 inch (14 cm) round. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Place the rounds of pastry on a baking sheet and chill in the refrigerator for about 30 minutes (to firm up the pastry which makes it easier to place in the tart rings). Then gently place each round into a 4 x 3/4 inch (10 x 2 cm) tart ring (or pan). Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the tart pan). Gently lay in tart ring (or pan) and lightly press the pastry onto the bottom and up the sides of the tart ring (pan). With a sharp knife cut excess pastry from top of tart ring (pan). Then with a thumb up movement, again press dough into creases of ring (pan). Place the tart rings (pans) on a parchment lined baking sheet, cover, and place in the refrigerator while you make the Frangipane.

Frangipane: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs and seeds from the vanilla bean, and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Then add the almond meal, flour, and salt and beat until combined. (If not using immediately, transfer to a bowl, cover and refrigerate for up to three days.)

Place the seedless raspberry preserves (jam) in a small piping bag fitted with a small plain tip.

Assemble: Prick the bottom of each tart shell with the tines of a fork. Next, pipe thin concentric circles of the raspberry jam on the bottom of each tart shell. Then fill the tart shells about 2/3 - 3/4 full with the frangipane and smooth the tops with the back of a spoon or offset spatula. Lastly, pat the pear halves dry with a paper towel. Slice each pear half into thin slices and place one pear half in the center of each tart. Place the baking sheet with the filled tarts in the refrigerator while you preheat your oven.

Preheat your oven to 350 degrees F (180 degrees C).

Bake the tarts for about 30 to 35 minutes or until golden brown (the frangipane will puff up during baking). Remove from oven and let cool on a wire rack.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.  

If desired, using a hand held butane kitchen torch, brown the tips of the pear slices. Using a pastry brush, lightly brush the tops of the tarts, both the pears and frangipane, with the apricot glaze. Sprinkle the edges of the tarts with pearl sugar or sliced almonds.

The Pear Frangipane Tarts are at their best the day they're made. But you can cover and refrigerate for about two days. The tarts can be frozen but the pastry crust will not be as crisp. Defrost in the refrigerator overnight.

Makes 6 - 4 inch (10 cm) tarts.