For the sweet pastry pulse the flour salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
Add the sugar then the egg yolks and pulse. The mixture will immediately combine and leave the sides of the bowl.
Remove wrap in cling film and chill for at least an hour. Preheat the oven to 180°C (350°F/Gas 4). Coarsely grate the pastry into a 30cm loose bottomed fluted flan tin then press it evenly on to the sides and base.
Bake blind for 20 minutes until very light brown. Allow to cool
For the filling: Method
Reduce the oven temperature to 180°C (300°F/Gas 3). For the filling cream the butter and sugar until the mixture is pale and light.
Put the almonds in a food processor and chop until fine. Add the butter and sugar and blend then beat in the eggs one by one.
Place the pears face down. Pour over the pears and bake for for 40 minutes.