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1
Preheat the oven to 350 degrees F.
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2
Cut the dough into 8 equal pieces.
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3
On a floured surface, lightly flour your rolling pin, roll out 1 piece of dough into a 4-inch circle.
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4
Repeat with the remaining dough.
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5
Place on parchment lined baking sheets.
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6
To make almond meal, grind the almonds in a food processor, just until fine, being careful that the meal does not turn to paste.
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7
Turn the meal out into a medium bowl and add sugar, eggs, and lemon zest with a wooden spoon.
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8
Cut each pear in half and remove the core.
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9
Cut each half into 5 or 6 thin wedges.
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10
Divide the filling evenly over the tarts, leaving a small border around the edges.
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11
Arrange the pears in a circular pattern on the filling.
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12
Sprinkle the sugar over the pears.
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13
Bake until the pears are lightly caramelized, about 20 minutes.
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14
Preheat the oven to 375 degrees F.
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15
Spread the nuts on a baking tray and toast until golden, 12 to 15 minutes.
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16
Cool and coarsely grind in a food processor.
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17
Do not grind too fine.
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18
Transfer to a medium bowl and combine with the flour.
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19
Set aside.
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20
In an electric mixer fitted with a paddle, combine the butter and sugar until light and fluffy.
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21
Add the egg and the zest.
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22
Add the flour-nut mixture and mix to combine.
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23
Turn out onto a lightly floured surface and knead into a ball.
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24
Flatten the ball, making a small round, and wrap in plastic wrap.
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25
Refrigerate for at least 1 hour, or until needed.
