Preheat oven to 350 F. Butter 4 5-inch removable-bottom tart shells.
Peel and dice 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 30-40 minutes.
Make a simple syrup by combining the sugar and water in a saucepan and stirring until completely combined and clear. Let cool.
Thinly slice an unpeeled pear and dip in sugar/water syrup. Place on parchment-lined baking sheet and place another sheet of parchment on top.
Bake in 275 F oven for 30 to 45 minutes (if starting to colour, turn down oven). Chips will firm up when cooled.
Serve tarts with vanilla ice cream and a dried pear chip.