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1
Preheat the oven to 375F.
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2
Form the shortbread dough into a disk and center in a 10-inch-round fluted tart pan with a removable bottom.
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3
Use your palm to gently press the dough into the bottom of the pan, then use your fingers to press it up the sides.
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4
(The dough will be very thin.)
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5
Refrigerate the dough for 5 minutes.
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6
Bake until golden brown, about 15 minutes.
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7
Meanwhile, heat the honey in a large nonstick skillet over medium heat until bubbling.
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8
Add the pears in a single layer and cook, carefully turning the fruit, until theyre almost translucent and very tender, about 7 minutes.
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9
Almost all of the honey will have evaporated.
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10
Whisk together the eggs, yolks, and granulated sugar until pale and foamy.
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11
Whisk in the cornstarch until no lumps remain, then whisk in the cream until the mixture is smooth.
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12
Arrange the pears in the crust in a single layer, then pour the egg mixture over them.
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13
The tart shell will be very full.
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14
Sprinkle the almonds on top.
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15
Bake until the custard is set and the top is dark brown, about 20 minutes.
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16
Let cool completely on a wire rack, then remove the tart ring.
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17
Dust with confectioners sugar and serve immediately.
