Preheat the oven to 200°C.
Roll out the pastry and line a 27cm fluted tin.
Fill the pastry with parchment and baking beans then bake for 15 minutes.
Remove weights and bake for another 8 minutes until dry.
Reduce the oven temperature to 180°C.
Beat the butter and sugar until light and fluffy.
Mix in the ground almonds, flour, and eggs until combined.
Stir in the vanilla extract and 15g of flaked almonds.
Spread apricot jam and then frangipane mixture over the pastry base.
Press the pears into the filling and scatter the remaining 60g of flaked almonds.
Bake for 25 to 30 minutes until set and golden-brown.
Cool in the tin before serving with whipped cream.