Refrigerate until chilled. Before assembling tart, rub apricot jam through a sieve into a small saucepan with the back of a spoon. To assemble tart, spread a thin layer of the apricot glaze on the bottom of the pastry shell. Spoon in the cream, spreading until smooth. Set the pear round in the center and arrange the pear halves so that they radiate out like the spokes of a wheel.
Press pears gently into the cream.
Brush glaze over the pears and sprinkle with pistachios. Refrigerate again, remove from fridge 15 minutes before serving. In the Tart recipe ingredients, substitute 2 strips of lemon peel for the vanilla bean. Sprinkle on crunched pistachios or almonds. In the Cream recipe ingredients, substitute 1 tbs.