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1
In a food processor, pulse the flour with the sugar and salt.
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2
Pulse in the butter until it is the size of small peas.
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3
Sprinkle the egg mixture on top and pulse just until a dough forms.
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4
Scrape the pastry onto 2 sheets of plastic wrap and form into 2 disks.
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5
Wrap and refrigerate until chilled.
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6
Bring the milk to a simmer in a medium saucepan.
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7
In a medium bowl, whisk the sugar with 1 tablespoon of the cornstarch.
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8
Whisk in 1 egg and the salt.
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9
Gradually whisk in the hot milk, then return it to the saucepan and cook over moderate heat, whisking, until thickened and just beginning to bubble around the edges, about 4 minutes.
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10
Strain the custard into a bowl and let cool slightly.
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11
Whisk in 2 tablespoons of the butter.
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12
Using an electric mixer, beat the remaining 12 tablespoons of butter with the sliced almonds at medium-low speed until the almonds are slightly crushed.
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13
Beat in the confectioners' sugar and the remaining 2 tablespoons of cornstarch and 2 eggs, then beat in the custard and brandy.
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14
Preheat the oven to 350.
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15
On a lightly floured surface, roll out each pastry disk to a 12-inch round 1/8 inch thick.
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16
Fit the pastry into two 9-inch fluted tart pans with removable bottoms.
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17
Fold the overhang onto itself.
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18
Using a sharp knife, trim off any excess pastry.
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19
Spoon the filling into the tarts.
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20
Place 1 pear quarter in the center of each tart; arrange the remaining quarters in a circle around it.
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21
Bake the tarts in the center of the oven for 1 hour and 10 minutes, or until the pears are very tender and the custard and pastry are deep golden.
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22
Let the tarts cool for 30 minutes, then unmold and serve warm or at room temperature with vanilla ice cream.
