Photo by Toa Heftiba
Beat the eggs; add crème fraiche, sugar, almond extra & corn starch, mix well.
Arrange the pear slices on the fresh tart crust, gently pour the mixture over pears until it fills up the tart.
Bake in the 400 F degree pre-heated oven for 25 to 30 minutes or till golden brown.
Spread a thin layer of apricot marmalade on top of the tart for the golden shining coat.
Serve at room temperature.