Peel three of the pears and cut them into rough chunks. These will be fully blended for the tart batter. Preheat the oven to 350°F (175°C).
Add all of the ingredients (except for the jam) to a blender. Add the liquid ingredients first for the best results. Blend slowly until everything is fully mixed. Do not over blend.
Grease and flour your tart mold (or molds). I used an 11-inch mold (28 cm) for this recipe. You can make mini tarts if you prefer.
Pour the batter into the mold, making sure to leave space for the pears. The batter will barely rise when baking, but the addition of the pears will make it rise in the pan.
Cut the other three pears in thin slices to decorate the tart. I don't do this earlier so that they don't turn brown. Carefully place them around the tart, one overlapping with the next. Start with the outer ring and move inwards.
Bake for 50 minutes, or until a toothpick comes out of the center completely clean.
Let the tart cool on a wire rack for 30 minutes and then brush with the glaze. To make the glaze mix 2 parts of apricot jam with 1 part water, and heat until warm. Brush gently over the tart.
Once fully cooled, take out of the tart mold and place in the fridge on your serving dish until you are ready to serve. Serve with optional powdered sugar sprinkled on top. Enjoy!