Pear & Almond Custard Tart

Preheat the oven to 350°F.

Make the crust: In a food processor, process the biscotti, sugar, and salt to very fine crumbs. Drizzle in the melted butter and process to thoroughly combine. Press into the bottom and 3/4 inch up the sides of a 9-inch springform pan, making sure the side walls are thick.

Make the filling: In the same processor bowl (no need to clean), grind the almonds and sugar to a fine powder. Add the flour and egg yolks, and pulse just to combine. With the machine running, add the milk and process until smooth. Add the vanilla and pear brandy (if using).

Arrange the pear slices in spoke fashion (narrow ends toward the center), overlapping, in the bottom of the crust. Pour the custard over the fruit. Bake for 35 to 40 minutes, or until the custard is set. Let cool to room temperature, then cover and refrigerate until serving time.

Shortly before serving, warm the jelly in a small saucepan or in the microwave until liquid-y. Brush the jelly over the fruit.