PASTRY
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
-- (preferably Anjou)
-- peeled, halved lengthwise
-- and cored

1. To make pastry, put dry ingredients and lemon peel in bowl of food
   processor fitted with metal chopping blade; process just to mix. Add
   butter and cut into small pieces; process just until mixture resembles
   coarse meal.
2. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour.
   
3. Butter a 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.
   
4. 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 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack.
   
5. 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.
   
6. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.