pear and almond tart

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioner’s sugar
• 1/4 teaspoon salt
• 1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
• 1 large egg yolk
• 4 cups water
• 1 1/4 cups sugar
• 1 1/2 tablespoons fresh lemon juice
• 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
• 2/3 cup blanched slivered almonds
• 1 tablespoon all purpose flour
• 7 tablespoons sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1 large egg
• 1/2 teaspoon almond extract or 2 teaspoons brandy (optional)
• 1 sweet tart shell, baked (recipe above)