Preheat oven to 350*. Butter a round fluted 9 ½ -by-1-inch ceramic baking dish or tart pan.

In a food processor, combine the almonds and ½ cup of the sugar and process until finely ground. Do not over-process to a paste. Transfer mixture to a medium bowl and stir in the flour and salt until blended.

In another medium bowl, whisk the eggs until frothy. Whisk in the milk and the melted butter until well blended.

Add the egg mixture to the almonds and stir to blend well. Pour batter into the prepared dish and spread to form an even layer.

Peel, quarter and core the pears. Cut each pear quarter crosswise into thin slices, keeping the slices assembled as you go. Slide one of the sliced pear quarters onto a metal palette knife and set it on top of the batter like the spoke of a wheel. Repeat with the remaining sliced pear quarters.

Press the fanned pears down into the batter so that only the surface of the pears is showing. Sprinkle the remaining 1 ½ tablespoons sugar evenly over the pears and batter. Scatter the cup-up pieces of butter over the top.

Bake the tart in the upper third of the oven until the batter is puffed and golden brow, 40 to 45 minutes. Let the tart cool on a rack and serve it directly from the baking dish.