Pear and Almond Tart

INGREDIENTS

• 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
• 1/4 cup blanched slivered almonds
• 1/2 cup powdered sugar
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/4 teaspoon salt
• 1 1/4 cups all purpose flour
• 2/3 cup blanched slivered almonds
• 7 tablespoons sugar
• 4 cups water
• 1 tablespoon all purpose flour
• Powdered sugar (optional)
• 1 large egg yolk
• 1 1/2 tablespoons fresh lemon juice
• 1 large egg
• 1 1/4 cups sugar