Unfold piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour, and next 3 ingredients at medium speed with a mixer until blended; spread in crust.
Toss together 2 tablespoons sugar and pear; arrange in circles, overlapping slices, on top of filling.
Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream; drizzle over pears.
Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour; cut in reamining 1 1/2 tablespoons butter with a fork until blended. Sprinkle evenly over pears.
Bake at 400º on bottom rack 40 minutes. Cool in pan on wire rack 15 minutes. Garnish, if desired.