Sift flour and salt. Add sugar and butter and mix until thoroughly incorporated. (The recipe recommends an electric mixer or dough hook, but I just do it by hand and it's fine.) Stir in egg yolk and lemon juice to form dough. Form the dough into a ball and chill for 30 min.
Preheat oven to 400*F. Roll dough, or press into a 10" pie pan.
Sprinkle chocolate on the bottom of the pie crust.
Peel pears, cut in half lengthwise, and scoop out cores. Thinly slice vertically and fan out slightly. Using a spatula, scoop them up one at a time and lay neatly in the crust.
Beat together cream, egg, extra yolk, and almond extract. Spoon mixture over the pears. Sprinkle sugar over the tart.
Bake at 400F for 10 minutes, then reduce temperature to 350F and bake for an additional 20 minutes, until filling is just set and pears are beginning to carmelize. Remove from the oven and cool to room temperature before serving.
For a tasty variant, spread apricot preserves on the bottom of the pie crust.
Sometimes I do a 10 min "blind bake" to make sure the crust gets nice and toasty. Otherwise it has a tendency to come out a little gluey. However, the crust does have a tendency to shrink during the blind bake, so make sure it's spread well up the sides of the pie tin.