Sugar Tart Crust
Combine flour, sugar and salt; cut in cold butter, working to a coarse meal. Separately, beat yolks and water together. Drizzle in egg mixture until dough comes together, working gently by hand. If too crumbly, add a few drops of water. Turn dough out onto lightly floured work surface and quickly shape into a rough disk. Wrap with plastic and chill at least 1 hour before use. May be frozen up to one month in advance (thaw overnight in refrigerator).
Timberline Pear Tart Filling
Preheat oven to 350°. In a mixer, cream together almond paste, eggs, butter, sugar and vanilla until smooth, 4 min. Mix in hazelnuts. Spread melted chocolate over the prepared pie/tart shell; chill to harden. Spread almond paste mixture over chocolate. Arrange sliced pears over the top, sprinkling with a few pinches of sugar. Bake for 40 min. Remove from oven. While tart is hot, glaze with apricot preserves. Cool to room temperature before cutting to serve.