Though this dessert is a total showstopper, it's very easy to prepare. My kids absolutely love the crust, which tastes like a shortbread cookie, and rush to the kitchen to help me push the buttons on the food processor.
Preheat oven to 350° F.
Pulse almonds and ginger with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
Beat together butter and sugar until pale and light and fluffy. Add eggs, one at a time, beating well, then add extracts. Add nut mixture and mix just until combined.
Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly.
Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan. Serve with vanilla ice cream or a dollop of whipped cream, or crème fraiche.