For the Frangipane: 

1. In the bowl of a food processor put the almonds and sugar.
2. Process until almonds are in coarse pieces.
3. Add the butter and egg.
4. Process until it all becomes a cream.
5. Add almond extract and process to mix until combined.
6. Transfer to an air tight container. 
7. Keep refrigerated for two weeks or up to a month in the freezer.

Assembling and Baking the Tart 

1. Preheat the oven to 350º.
2. Have ready a pre- blind baked all butter pie crust ready according to recipe (link above). I use a rectangular tart pan , but it can also be made in an 8-9-inch round or square pie pan.
3. Spread a layer of the Frangipane (almond cream) across the bottom of the pre baked dough with a spoon, do not to tear the dough.
4. Put the pear halves on top in a row, or however you want. Sprinkle with sliced almonds or pistachios. 
5. Bake for 20 minutes, or until the pears have started to soften and release some juice, the almond cream is puffed and the crust is golden.
6. Let cool on wire rack. Serve with or without ice cream.