To prepare the Maple Frangipan:
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, maple sugar and salt. Mix until all ingredients are well distributed, 8-10 minutes
Add the butter and cream the mixture until light and fluffy, about 6 minutes. Add the maple syrup, followed by the flour, mixing well after each ingredient is added
Add eggs one at a time, scraping the bowl after each addition. Store frangipan in the refrigerator until ready to use.
To prepare the Tart:
Have the maple poached pears and frangipan cream prepared and ready to use
Heat oven to 400 degrees. Roll out the pie crust to be slightly larger than your pan and like the pan with the crust, pressing into the sides and trimming any excess.
Place a square of parchment inside the crust and fill with dried beans. Bake until the crust begins to turn lightly golden, remove from the oven and allow to cool
Reduce oven heat to 350 degrees. Carefully remove the beans using the parchment to lift them our (Beans may be saved and reused to pre bake additional pie shells)
Spread enough frangipan into the tart shell so it is 2/3 full. Fan the pears over the frangipan and bake until the filling is golden, puffed and springs back when touched gently
Cool tart completely. When ready to serve, dust with powdered sugar or top with whipped cream. Store leftovers in the refrigerator