Short crust pastry shell, almond frangipane filling and luscious ripe pears over the top. I think this turned out very good. I must admit it is not great because there is something way too subtle about it. Pears are one of my favorite fruit. When they are ripe they are yielding and soft, sweet and delicate. I thought they would pair well with an equally delicate frangipane filling. But everything was just...too subtle. It really needs a punch and I am thinking that maybe peaches would pack enough flavor to balance out the subtle frangipane. Maybe even cherries or possibly chocolate or a combo of those? I must say, each element on its own is perfect, the buttery crust, the almond-y flavor of the filling and the ripe juicy pears, and I am proud of my dish.