In a large saucepan combine almond milk & honey. Bring to a simmer. Reduce heat, add pears, and simmer for 25 minutes or until tender. Remove from pan with a slotted spoon and place on a cooling rack to drain & cool.
Preheat oven to 425 F. Meanwhile prepare your tart by rolling your pastry in to a 9x12 rectangle. Transfer to a cookie sheet or baking stone. Fold over the edge 1/2 inch on all sides, pressing firmly to form a rim.
Spread an even layer of almond butter along the bottom of the crust, avoiding the edges. Slice poached pears thinly & layer neatly over the almond butter.
Drizzle warmed honey over the entire tart. Sprinkle with chopped almonds. Bake 10-15 minutes until golden brown. Remove from oven, let cool 10 minutes.