For the Frangipani:
Add the almond flour, sugar, vanilla and butter to a bowl of an electric mixer with a paddle attachment. Mix until light and fluffy. Scrape down the bowl.
Add the eggs, one at a time, until fully incorporated. Scrape down the bowl.
Add the flour and mix until just combined.
For the bourbon mixture:
Simmer together for a few minutes in a small pan
To make the galette:
Heat oven to 180c.
Roll out the pastry and place on baking parchment.
Spoon on the frangipani leaving a good inch of pastry on all sides.
Thinly slice the pears and spread over the frangipani.
Fold up the sides of the pastry, brush with egg wash and sprinkle with demerara sugar and cinnamon.
Pour the bourbon mixture over the pears if using. If not then nice to dot with a few pieces of butter.
Place the tart in the oven and cook for about 40 minutes. Serve either straight away or can be served cold. Reheats fine if you want to cook it in advance.