Instructions

for the tart crust

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.)
Adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Carefully remove weights and foil and continue to bake until deep golden brown, 5 to 10 minutes longer. Let crust cool completely, about 1 hour.

for the poached pears

Cut vanilla bean in half lengthwise and scrape out seeds using tip of paring knife. Combine vanilla bean and seeds, wine, lemon zest and juice, cinnamon, cloves, and salt in medium saucepan and bring to boil over medium-high heat. Add pears, return to simmer, then reduce heat to low. Cover and poach pears, turning occasionally, until tender, 15 to 20 minutes. Off heat, let pears cool in liquid until translucent and cool enough to handle, about 1 hour.

for the almond filling

Decrease oven temperature to 325 degrees. Whisk almond flour, cornstarch, and salt together in bowl. In separate small bowl, whisk egg, almond extract, and vanilla together.
Using stand mixer fitted with paddle, beat butter and honey on medium-high speed until pale and fluffy, about 1½ minutes. Slowly add egg mixture and beat until combined, about 3 minutes (batter may look slightly curdled). Reduce speed to low and add almond flour mixture, beating until combined, about 1 minute, scraping down bowl as needed. Give batter final stir by hand. Spread batter evenly into cooled tart crust.
Remove cooled pears from poaching liquid and pat dry with paper towels. Slice 1 pear in half crosswise into ¼-inch-thick slices (do not separate slices). Pat pear dry again, discard first 4 slices from narrow end, and place in center of tart using spatula.
Working with remaining pear halves, one at a time, slice crosswise into ¼-inch-thick slices (do not separate slices); pat dry, pressing to fan slices toward narrow end. Using spatula, arrange fanned pears evenly around tart, with narrow end pointing toward center.
Set tart on baking sheet and bake until crust is deep golden brown and almond filling is puffed, browned, and firm to touch, about 1 hour, rotating sheet halfway through baking. Transfer tart with sheet to wire rack and let cool for 10 minutes.

for the glaze and almonds

Whisk honey, lemon juice, cornstarch, and salt together in small saucepan. Simmer over medium-low heat until slightly thickened and translucent, about 1 minute. Brush glaze over pears, sprinkle with almonds, and let tart cool completely, about 2 hours. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.