Preheat the oven to 425°F (220°C).

Roll out and line the pie crust into a 9-inch (23cm) tart pan with a removable bottom.

Prick the dough all over with a fork, line with parchment and pie weights (beans/rice), and bake for 15 minutes.

Lower the heat to 350°F (180°C) and bake for another 15 minutes.

Remove the pie weights and let cool for 10 minutes.

Whisk the frangipane with the egg and evenly spread it in the bottom of the baked tart shell.

Slice the poached pear halves crosswise into thin slices and arrange on top of the frangipane, narrow ends pointing towards the center. Press down slightly onto the pears.

Bake until the filling is set, about 50-60 minutes.

Let the tart cool for 10 minutes, then brush with the strained apricot jam for shine (optional).

Let cool completely before serving. Store any leftovers at room temperature, loosely covered, for up to 2 days.