This tart has no flour—it uses flavourful ground almonds to hold it together.Allow to cool slightly before cutting.
Preheat oven to 350 F. Butter a 14 x 3-inch removable-bottom tart shell.
Peel, core, and half pears. Toss with cinnamon and 1 tbsp sugar and set aside.
Toast ground almonds lightly for 10 minutes on a baking sheet, stirring occasionally. Allow to cool.
Stir together almonds, eggs, 1 3/4 cups sugar and almond extract until evenly blended. Stir in pears.
Pour batter into pan and spread evenly. Bake for 40-50 minutes.
Allow to cool slightly before cutting.