Line a baking sheet with parchment paper. Set aside.
In the bowl of a food processor, combine the flour, ground almond and salt. Add the butter and mustard. Pulse for a few seconds at a time until the butter is the size of peas. Add the water. Pulse again until the dough just begins to form. Add water, as needed. Remove the dough from the food processor and form a disc with your hands.
On a lightly floured surface, roll out the dough into a 9-inch (23-cm) square and cut out four 10-cm (4-inch) circles. Place the discs on the baking sheet. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a large skillet over high heat, caramelize each side of the pears in the honey and duck fat, about 4 minutes. Remove the skillet from the heat and place 3 pear wedges on each disc of dough.
Bake the tartlets in the oven for about 20 minutes or until lightly browned.
Meanwhile, to the skillet, add the gizzards and vinegar and cook over low heat until the gizzards are tender and pears are soft. Set aside until the tartlets are baked.
Just before serving, add the asparagus to the skillet and cook for about 1 minute to heat through. Season with salt and pepper.
Place the tartlets on plates and spoon the topping on the tartlets, letting it overflow on each side. Drizzle with the pan juices. Season with pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.