| 1 | Make the crust: combine the flour, butter, eggs, milk and vanilla in the bowl of a food processor fitted with a steel chopping blade. |
| 2 | With an on-off motion, process until the butter is the size of small peas. |
| 3 | Add the sugar, salt and almonds and process just until the dough starts to pull together. |
| 4 | Do not overprocess. |
| 5 | Remove the dough from the bowl, pat it into a ball, then flatten it into a disk about ?inch thick, and dust with flour. |
| 6 | Cover with plastic wrap and refrigerate for at least 1 hour. |
| 7 | Preheat oven to 375°F. |
| 8 | Remove the dough from the refrigerator and gently massage it until it is workable, turning it over a couple of times, and starting to flatten it with your fingertips. |
| 9 | Dust the dough, rolling pin and board or pastry cloth with flour, and quickly roll dough into a rectangle large enough to fit into an 11-by-17-inch jelly roll pan and about 1/8-inch thick. |
| 10 | If the dough sticks, add small amounts of flour and loosen with a dough scraper or long, thin-bladed knife. |
| 11 | Carefully roll the dough over the pin or fold it into quarters and position it over the pan. |
| 12 | Unroll, and ease the dough into the tart pan, working to flatten the bottom and to ease the dough well into the corners and against the sides. |
| 13 | Patch where necessary, then trim off any excess dough with a knife. |
| 14 | Prick in several places, and transfer the pan to the middle of the preheated oven to bake just until the pastry is set but not browned, about 8 to 10 minutes. |
| 15 | Remove the pan and let the pastry cool while preparing the filling. |
| 16 | Fill the tart: in a medium-size bowl, combine the almond paste, eggs and amaretto, beating with an electric mixer until smooth. |
| 17 | Scrape the mixture into the crust, and spread it evenly with a metal spatula. |
| 18 | With a sharp, thin-bladed knife, cut across each pear half at ?inch intervals. |
| 19 | You should end up with about 7 slices. |
| 20 | Beginning at the left edge of 1 long side, place the wide end of the pear touching the side of the pan, pressing gently to elongate it. |
| 21 | Put an apricot half at the narrow end. |
| 22 | Next, place an apricot touching the side of the pan, to the right of the first pear, and add a sliced pear with the narrow end touching the apricot. |
| 23 | Continue until the whole side is filled with 7 pear halves and 7 apricot halves. |
| 24 | Repeat the same procedure for the second half of the tart, continuing with the pears facing in the same direction as they do in the first row. |
| 25 | Return the pan to the oven, and bake until the almond paste is light brown and the crust is a rich brown, about 15 to 18 minutes. |
| 26 | While the tart is baking, melt the jelly over low heat. |
| 27 | Remove the baked tart, brush on the jelly glaze, and let the tart cool to room temperature. |
| 28 | Cut the tart into serving size portions of an apricot and pear on each slice. |
| 29 | Combine the yogurt with the sour cream and spoon it over the tart as it is served |
