Take your tart dough out of the fridge about 20 minutes before you roll it out.
Roll your tart dough to about 1/8" thick and press into a tart pan. Do not grease the pan. Push the dough into the ridges of the tart pan and down into the corners evenly.
Cut off the excess dough and freeze the tart for 20 minutes.
Place some aluminum foil into the tart carefully and press down into the corners. Fill with pie weights or dry beans. Bake in your preheated oven for 15 minutes.
Remove the pie weights by carefully lifting out the aluminum foil and bake for 10 more minutes. Let tart cool completely.
Fill your tart with your frangipane filling and smooth so it's flat before adding your sliced pears.
Slice your poached pears length-wise and arrange onto the frangipane filling
Sprinkle some sliced almonds along the outside if desired
Bake the tart at 350 for 40 minutes or until the frangipane filling begins to puff and surround the fruit in the center of the tart. Use a crust cover for the first 20 minutes, then remove.
Reduce your poaching liquid until it is thick (It should reduce to about 1/3 it's original volume). It will get thicker as it cools.
Serve your tart slightly warm or cold with ice cream and the reduced poaching liquid.