I have baked Dorie Greenspan's Almond and Pear tart a few times. I love the tart. However, 2 out of 3 times my frangipane came out really soggy! I don't know what I am doing wring. I dry the pears to the point of looking like cardboard, so I know the excess liquid from the pears is not the problem. My only suspicion is that maybe I beat the butter and sugar for too long. I beat it for over 15 minutes (just the butter and sugar). Any help?