Step 1: Preheat your oven to 375°F (190°C). Generously grease a 9-inch deep-dish pie plate or ceramic baking dish with the softened butter and sprinkle with a tablespoon of sugar to coat the bottom and sides.
Step 2: Peel, core, and slice the pears into 1/2-inch thick wedges. Arrange them in a circular pattern or evenly across the bottom of the prepared baking dish.
Step 3: In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is light, airy, and pale yellow.
Step 4: Sift in the all-purpose flour and salt, then add the almond meal. Whisk gently until just combined.
Step 5: Gradually pour in the whole milk, heavy cream, vanilla extract, and almond extract. Whisk until the batter is smooth and resembles a thin pancake batter.
Step 6: Carefully pour the custard batter over the arranged pears. Place the dish in the center of the oven.
Step 7: Bake for 35 to 40 minutes, or until the clafoutis is puffed and golden brown around the edges and the center is set but still slightly jiggly.
Step 8: Remove from the oven and let cool on a wire rack for at least 15 minutes. Dust with powdered sugar before serving warm.