Crush the graham-style crackers into fine crumbs in a food processor or with a rolling pin.

Mix in the melted lactose-free butter until the crumbs are evenly moistened.

Press the mixture firmly into the bottom and up the sides of each tartlet pan (10 cm in diameter and 2 cm deep) to create an even crust.

Refrigerate or freeze for 15 minutes, until the crust is set and firm.

Combine all the ingredients in a large bowl and whisk until smooth and homogeneous.

Peel the pears, cut them in half, then soak them in a mixture of water and lemon juice to prevent browning.

Slice them thinly crosswise, leaving the stem end intact.

Spread a layer of almond frangipane over each graham-style crust, smoothing it all the way to the edges.

Arrange the pear slices over the frangipane, with the stem resting on the edge of the tartlet pan.

Bake for 25-28 minutes at 180 °C, until lightly golden and the pears are lightly caramelized.

Let the tartlets cool to room temperature.

To finish, bring the water and marmalade to a boil, then glaze the tartlets while the marmalade is still hot.

Sprinkle with crushed pistachios or powdered sugar.