Ingredients

• 3 tablespoons brown sugar
  
• 4 ounces almond paste, divided
  
• 1 cup all purpose flour
  
• ¹/₂ cup whole wheat flour
  
• ¹/₄ cup almond flour
  
• 2 teaspoons baking powder
  
• ¹/₂ teaspoon salt
  
• 5 tablespoons cold butter chunked
  
• 1 egg, broken into a measuring cup
  
• cream - pour into measuring cup enough to make 1 cup liquid when mixed with the egg
  
• ¹/₂ teaspoon almond extract
  
• 1 pear, fully ripe but not too soft. Bosc works well for holding its shape; I leave the skin on.
  
• coarse sugar such as turbinado to sprinkle