Fill the baked shell with almond cream. Slice the poached pears in half (leaving the stem on), make thin slices of pears, leaving them together, so you can still see their form. Place them over the almond cream. Sprinkle the toasted almonds around the edge, dust the whole tart with the sugar and bake until the almond cream is puffed and golden. It will take about 20 minutes, give or take, depending on if your frangipane was cold or if you just mixed it up before filling the tart shell.