For the pastry mix butter with flour, salt, sugar and baking powder. Work with your fingertips till the mixture gets a sandy consistency. Add the egg and quickly knead till it hold together as a ball. Wrap in cling film and refrigerate for 1 hour.
For the filling, beat the 2 eggs with the sugar till light and fluffy. Add ground almonds, butter and cream.
Preheat your oven to 180 C / Gas 4.
Roll out the pastry and cut out 6 rounds the size of mini tart tins. Line the tins with the pastry and prick with a fork.
Divide the almond cream among the tins.
Peel pears, cut in half and remove core. Slice pears very thinly.
Arrange pear slices on almond cream and sprinkle with flaked almonds (optional).
Bake in the preheated oven for 30 to 40 minutes. Let cool in tins before unmoulding.