Almond cream is frangipane without the pastry cream, which makes it a better choice for high-heat applications like pear tarts.
3 ounces (2/3 cup) ground almonds
3 ounces (2/3 cup) powdered sugar
1 tablespoon cornstarch
2 teaspoons rum
3 ounces (6 tablespoons) soft butter
With a whisk, in a medium mixing bowl (or in the bowl of a mixer fitted with a paddle) cream the butter until it’s workable. Add the ground almonds and mix well, then the powdered sugar. Beat in the egg and continue to beat until the mixture is light and smooth. Add the cornstarch and rum and stir it all together.
This recipe makes about two cups, enough for one tart or galette, but can be scaled up easily. It keeps for a week in the refrigerator until needed.