Preheat oven to 200 C / Gas 6. Lightly grease and flour a springform tin.
For the pastry case:
In a food processor, combine the flour and cubed butter. Pulse until it resembles breadcrumbs. Add icing sugar, yolks and 1 tablespoon of cold water. Pulse until a soft pastry ball is formed. Wrap tightly with cling film and chill in the fridge for 30 minutes.
Roll out the pastry over a lightly floured surface to about 5mm thickness. Cover bottom and sides of tin with the pastry, cutting off any excess and crimping edges with your fingers. Cover the pastry with baking parchment and fill with dried beans to bake blind.
Bake in the preheated oven for 15 minutes, or till lightly browned on the edges. Remove from oven, then remove and discard the parchment and beans. Allow the pastry case to cool completely before filling.
For the filling:
Reduce oven temperature to 180 C / Gas 4.
In a bowl, whisk butter, sugar, lemon zest, eggs and almond flour. Pour mixture evenly over pastry case.
Peel and cut pears in half. Slice each pear half crossways into slices, keeping each one together. Arrange each half side down and stem end toward the centre in the pan. Use your hand to flatten and fan each pear half slightly and press the slices into the filling. Brush with melted butter and sprinkle with light brown sugar.
Bake in the preheated oven for 30 minutes or until filling is set. Remove and allow to completely cool before removing from tin.