Arrange the pears, pinwheel style (thickest portions to the outside edge), on the prepared crust. Save 2 pear wedges, cut them in half horizontally, and arrange in the center. Pour the cream mixture evenly over the pears. Sprinkle with the almonds.
Bake for about 25 minutes or until the top is lightly browned and the sauce is not runny. It will be like custard and not firm. Let stand for at least 15 minutes before slicing. Serve warm or at room temperature.