Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----Crust-----
   1 1/2  Cups          Flour
     1/3  Cup           Sugar
   2      Teaspoons     Grated Lemon Peel
     1/2  Cup           Unsalted Butter -- chilled
   1                    Egg Yolk
                        -----Filling-----
     1/2  Cup           Powdered Sugar
   1      Teaspoon      Grated Lemon Peel
   2      Teaspoons     Lemon Juice
     1/2  Teaspoon      Vanilla
     1/2  Teaspoon      Almond Extract
   6      Ounces        Cream Cheese -- softened
   1      Cup           Whipping Cream
   8      Small         Pear Halves -- cooked (28 oz. can)
   2      Tablespoons   Apple Jelly
     1/2  Cup           Almonds -- sliced

Preparation:

For the crust: Combine the flour, sugar and lemon peel in a bowl and cut in the butter using a pastry blender. Add the egg yolk and work it in with hands until dough makes a ball. Press dough into an 11-inch tart pan, or a 10-inch springform pan, or a 9-inch pie pan. Prick the bottom with a fork and bake at 300 for 30 minutes or until golden brown. Cool. For the filling: Beat the cream cheese until smooth. Add powdered sugar, lemon peel, lemon juice, vanilla, almond extract and slowly add whipping cream. Beat until the mixture is about like whipped cream. Do NOT overbeat or it will become runny. Pour into shell. Drain pears and discard juice. Trim one pear half into a circle and put in the center of the tart. Arrange the other halves around it, pressing into the filling. Melt apple jelly in small pan and cool slightly. Pour over pears. Sprinkle almonds on top. Chill.