Juicy fall pears top a layer of sweet almond paste in this double-crust tart.
1. Shape almond paste into a disk and flatten into an 8-inch circle. Place in bottom of a piecrust.
2. In a bowl, toss pears, sugar, flour, cinnamon, nutmeg, and lemon juice. Spoon into crust. Top with a second crust; brush with beaten egg and sprinkle with sliced almonds and sugar.
3. Bake at 375°F for 55 minutes or until pears are soft and crust is golden.