1. For the Pears: In a deep pot add water, sugar & spices and bring to a boil. Add peeled pears, reduce heat to a low simmer and poach, rolling and basting as needed for 10 – 20 minutes until pears are just cooked through. Remove from heat and cool, in the liquid. the remove and drain. This can be done two or three days ahead and held cold until needed.

2. For The Crust: Preheat the oven to 350°F (175°C) and coat tart pan (4 1/4″ x 13 3/4″) with non-stick spray. In an electric stand mixer fitted with a paddle tool, cream together butter, sugar, salt, vanilla & almond extract and water. If you’re not using a mixer, cream together with a sturdy wooden spoon.) Add both the whole wheat and almond flours, until just blended, so that crumbs cling together when squeezed. Distribute the crumble mixture evenly on the bottom of your tart pan, and gently crumbs up the sides with the pads of your fingers, to cover the bottom and sides of the pan to a consistent thickness. Then prick crust, lightly, all over with a fork.

3. Once formed, chill crust for 15 minutes in the freezer, then bake at 350°F (175°C) until just beginning to brown on the edges; 18 to 20 minutes. This will keep it from becoming too dark, and tough. Remove parbaked crust from oven and cool. (Can be done a day ahead.)

4. Almond Cream: Using your electric mixer or a wooden spoon, beat together the butter, salt, sugar, whole wheat flour, almond extract and rum. Beat in the eggs, then add the almond flour, stirring just to combine.
5. Assembly: Spread the filling evenly on the bottom of the crust. Cut well-drained pears in approximately 1/4 inch wedges. (My pears being quite large, I chose to cut them in eighths, lengthwise.) Place pears, bottom end to the outside, on top of the filling, pressing down gently into the almond cream so that the edges of the bottom layer are covered. Then proceed with a tighter, top layer until tart is filled.

6. Bake for 50 – 55 minutes, until filling is set and firm and top is lightly browned. Test with a toothpick, when it emerges clean from the centre, your tart is done.

7. Optional Glaze: While tart is still hot, brush pears lightly with apricot glaze. This gives it a glossy, smooth finish.