The filling for this Pear-Almond Tart is a smooth and delicious almond cream known as a Frangipane. It is often used as a filling for pastries like puff pastry and in tarts with fresh fruit. In Provence, I make the creamy filling with pistachios instead of almonds and I use fresh apricots in place of the pears. Any nut can be used in the filling and fresh fruit can range from apples and cherries to plums and fresh raspberries.