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1
Make the crust: Brush 1 tablespoon melted butter into bottom and up sides of an 11-by-8-inch tart pan with a removable bottom.
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2
Pulse whole almonds and 1 tablespoon sugar in food processor until almonds are finely ground.
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3
Add remaining 1/2 cup butter, and process until combined.
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4
Add flour, remaining 2 tablespoons sugar, the salt, and almond extract, and pulse until combined.
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5
Press dough evenly into bottom and up sides of pan.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Meanwhile, preheat oven to 350F.
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8
Bake crust until golden, 20 to 25 minutes.
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9
Transfer to a wire rack to cool.
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10
Make the filling: Spread sliced almonds in an even layer on a rimmed baking sheet, and toast in oven, tossing occasionally until golden, about 10 minutes.
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11
In a large bowl, whisk together 1/2 cup sugar, the salt, flour, almond flour, and baking powder.
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12
Whisk in eggs and yolk, butter, and milk until well combined.
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13
Pour filling into crust.
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14
Blot each pear halve lightly with paper towels to remove excess syrup.
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15
Arrange halves, cut sides down, over filling, packing fruit closely together (3 rows of 3 pears; reserve remaining half for another use).
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16
Sprinkle tops of pears with remaining 1 tablespoon sugar.
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17
Sprinkle toasted almonds over tart.
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18
Transfer tart to a rimmed baking sheet.
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19
Bake until filling is puffed and golden brown, 60 to 70 minutes.
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20
Transfer tart to a wire rack to cool completely.
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21
Unmold just before serving.
