In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, processing until mixture is crumbly. With processor running, pour 3 to 5 tablespoons ice water through food chute, 1 tablespoon at a time, just until mixture comes together and forms a ball. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
Bake for 20 minutes. Carefully remove pie weights and parchment paper.
Recipe by Victoria at https://victoriamag.com/pear-frangipane-tart-recipe/