Pear

1 1/2 c Unbleached flour

2 tb Sugar

1 pn Salt

1 pn Ground cloves

1/2 ts Grated lemon peel

1/4 lb Butter

1 Egg yolk

5 tb Ice water

Butter; softened

--GLAZE--

1/2 c Apricot preserves

2 tb Dark rum

--FILLING--

1/2 c Finely ground almonds

1/2 c Sugar

1 tb Flour

9 Firm, ripe pears

10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated

15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust

5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with

2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice

12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated

375 degree F oven

40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.