01 - Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) tart pan with a removable bottom.
02 - In a mixing bowl, whisk together almond flour, all-purpose flour, granulated sugar, and salt. Incorporate the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water; mix until the dough begins to cohere, adding more water if necessary to achieve the right consistency.
03 - Press the dough evenly into the base and up the sides of the prepared tart pan. Pierce the base with a fork. Refrigerate for 15 minutes.
04 - Bake the crust for 12–15 minutes until it achieves a light golden hue. Remove from the oven and allow to cool slightly.
05 - In a large bowl, combine the sliced pears with brown sugar, cornstarch, cinnamon, ginger, cardamom, cloves, allspice, black pepper, vanilla extract, lemon zest, and lemon juice. Toss gently until the pear slices are uniformly coated.
06 - Arrange the spiced pear slices within the partially baked crust, ensuring they overlap slightly. Pour any leftover juices from the filling mixture over the pears.
07 - Distribute the sliced almonds and turbinado sugar evenly over the pear layer.
08 - Return the tart to the oven and bake for 25–30 minutes, or until the pears are tender and the crust is golden brown. Allow the tart to cool completely before removing it from the pan.
09 - Serve at room temperature. Consider complementing with whipped cream or vanilla ice cream.