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the stem, then put them whole into the syrup and poach.
For the caramelized slivered almonds
Toast the slivered almonds at 330°F (165°C) for 10 minutes, then
sprinkle with confectioners’ sugar. Cook them for 2 to 3 minutes at
465°F (240°C) to caramelize.
For assembly and finishing
Preheat the oven to 340°F (170°C). Add a layer of almond cream to
the tartlet shells and bake in the oven for 15 minutes. Let cool, then
garnish with pastry cream on top of the almond cream layer.
Drain the pears, then cut them to two-thirds of their height. Press the
smallest part of the pear into the pastry cream, using the stem, then
decorate the edges of the tartlets with the caramelized slivered
almonds.