To make the pastry, sift the flour and salt into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Sprinkle with 1½ to 2 tablespoons of cold water. Using a round-bladed knife, stir to bind the mixture together. Knead gently on a floured work surface for a few seconds until smooth. Wrap in plastic wrap and leave to chill in the refrigerator for 20 minutes before using.
Put a baking tray in the oven and preheat the oven to 190°C. Roll out the pastry on a lightly floured work surface and use to line a 24 cm loose-based, fluted tart tin. Prick the base all over with a fork, then chill for a further 10 minutes. Line the pastry case with baking paper and baking beads or uncooked rice and bake on the hot tray for 10 minutes until the pastry is set and pale golden. Remove the paper and beads or rice, then bake for a further 5 minutes.
To make the filling, cream together the butter and sugar in a bowl using a wooden spoon. Beat in the egg yolks, followed by the flour and almond meal. Spread the almond mixture over the base of the tart. Lay the pear pieces over the filling, gently pressing them down. Bake for 25 minutes until golden and firm. Leave to cool slightly before removing from the tin. Cool completely on a wire rack before serving.