Choose a pie or tarte pan that’s about 9 inches – straighter sides will pack pear slices in more tightly, while a regular pie pan will allow it to look a bit more “blooming.” Both are beautiful. Line the pan with a sheet of crust, trimming off the edges. Chop the pears into quarters lengthwise (the cut should go through the stem line); remove seeds, then using a mandolin, make thin slices along the same line, top to bottom. Combine remaining ingredients in a mixing bowl (or, use a low-speed blender to eliminate stirring!) and blend until smooth. Start with a half cup of almond meal, and add more if mixture isn’t thick enough – it should be closer to the consistency of wet cement than a runny batter. Pour this into the crust.