Poached Pear and Almond Tart

Make the crust: Brush 1 tablespoon melted butter into bottom and up sides of an 11-by-8-inch tart pan with a removable bottom.

Pulse whole almonds and 1 tablespoon sugar in food processor until almonds are finely ground. Add remaining 1/2 cup butter, and process until combined. Add flour, remaining 2 tablespoons sugar, the salt, and almond extract, and pulse until combined.

Press dough evenly into bottom and up sides of pan. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 350°F. Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.