Pear and Almond Tart

Name: Pear and Almond Tart
Ingredients: 1 recipe pâte brisée or store-bought pie crust, blind-baked in a 9-inch tart shell according to directions (see notes); 113g blanched or natural almond flour (4 ounces; 1 cup), see notes; 85g unsalted butter, room temperature (3 ounces; 6 tablespoons); 100g granulated sugar (about 3 1/2 ounces; 1/2 cup); 16g all-purpose flour (1/2 ounce; 2 tablespoons); 1 large egg; 1 tablespoon (15ml) brandy; 1 1/2 teaspoons almond extract; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 firm but ripe medium pears (about 11 3/4 ounces; 330g), peeled, cored, and quartered; Honey, for brushing (optional)