The crust

1. In a food processor, pulse together the icing sugar, salt and the butter until smooth. Make sure to scrape down the sides of the bowl.
2. Add the egg and pulse until combined.
3. Add the flour and pulse until combined.
4. Gather dough and form into a disc.
5. Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days.

The poach

1. Combine water, sugar and lemon juice in a medium sized saucepan and bring to a boil.
2. Once the sugar has dissolved, reduce heat to medium.
3. Add the pears and simmer for approximately 20 minutes.
4. Occasionally, turn the pears around in order for them to cook evenly on all sides.
5. Remove from heat and let cool in the syrup until ready to use. (If not planning to use right away, can be covered and refrigerated for up to 2 days).

The almond cream

1. Using a food processor, simply combine the ingredients, one by one until a smooth consistency is obtained.
2. If not planning to use right away, can be covered and refrigerated for up to 2 days,

The tart

1. When ready to assemble, place rack in the center of the oven and preheat to 375 F.
2. Between 2 sheets of parchment paper, roll out dough to fit a 9-inch tart pan with a removable bottom. (I sprayed my pan with a non-stick spray).
3. Pierce entire crust with a fork.
4. Freeze for about 10 minutes.
5. Fill pie with pie weights or dry beans and bake for about 20 minutes.
6. Remove weights or beans and bake for another 10 minutes or so. (You can place a piece of foil over the top if you find the crust getting too dark).
7. Remove from oven and let cool for about 15 minutes.
8. While the pie shell is cooling, prepare your pears. Stem and scoop out the center of each pear. Cut into thin slices.
9. Reduce temperature of oven to 350 F.
10. Spread almond filling over crust with the help of a spatula.
11. Arrange thin slices of pears over the almond filling.
12. Bake for about 60 minutes.
13. Cool tart in pan.
14. Tart can be served at room temperature.