In a stand mixer, food processor, or by hand, cream together softened butter and sifted confectioners’ sugar until smooth and creamy.

Add the egg and almond meal, mixing until a coarse paste forms.

Gradually mix in the flour and salt until the dough just comes together.

Shape the dough into a flat disk, wrap in plastic, and chill for at least 10 minutes.

Lightly flour a work surface, roll out the dough to 4mm (1/8 inch) thickness, and line a tart pan with a removable bottom.

Press the dough into the corners, trimming excess and patching any cracks if needed.

Dock the crust (prick the bottom with a fork), then refrigerate for at least 1 hour.

Bake for 15-20 minutes, until dry to the touch. Set aside to cool.

Cream together softened butter and sugar for 3 minutes until light and fluffy.

Add the egg gradually, mixing well.

Fold in the almond meal until a thick paste forms.

Cover and refrigerate until ready to use. Bring to room temperature before assembling.

Peel, halve, and core the pears.

In a saucepan, combine water, lemon juice, lemon zest, and sugar. Simmer until the sugar dissolves.

Add the pear halves and poach for 10-15 minutes, turning halfway through.

Check for doneness with a knife—the tip should glide through with slight resistance.

Transfer the pears to a plate or cooling rack and let them drain.

Spread the frangipane evenly over the cooled tart crust.

Thinly slice the poached pears, keeping their shape intact.

Arrange the pears over the frangipane, gently pressing them in.

Bake at 160°C (325°F) for 40-45 minutes, until the frangipane puffs up and turns golden brown.