This is a super quick one, and also doesn't need a mixer. Got inspired from here: http://www.davidlebovitz.com/2013/09/dieu-merci-cest-vendredi-tgif/ Which pointed to this recipe: http://www.nytimes.com/recipes/1014976/fig-and-almond-cake.html I modified it slightly, and, of course, used Pears instead of Figs. I also used the Trader Joes' almond flour, instead of whole almonds. Preheat oven to 375F. Butter a tart pan properly. Mix together 1 cup almond flour, 1/4 cup A.P. flour, 1/4 cup sugar, 1/2 tsp baking powder, 1/2 tsp cinnamon, and a big pinch of salt. Melt 4 tbsp of butter, mix 2 tbsp honey, mix and cool the mixture, 2 extra large eggs, 1/4 cup milk. Mix the wet to dry. Pour the batter in the tart pan. Peel, core and thinly slice thee medium pears (they were fairly firm, and I used a melon baller to core them, which made it super easy). Arrange the pear slices on top of the batter. Dot it with small cubes of butter (total 1 tbsp), and sprinkle some sugar o...