The combination of pears and almonds creates a luxurious, velvety texture in this classic French tart, this tart is delicious served with cafe au lait.

Ingredients: (Serves 6)

• 1 recipe almond sweet crust variation
• 115 g/4 oz ground almonds
• 2 tablespoons plain flour
• 115 g/4 oz caster sugar
• 85 g/3 oz unsalted butter, softened
• 1 large egg
• ½ teaspoon vanilla essence
• 400 g/14 oz tin pear-halves in syrup
• 1 tablespoon icing sugar (optional)
• 28 g/1 oz flaked almonds (optional)

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Roll out the pastry dough and line a 25-cm/10-inch tart tin. Chill in the freezer for 10 minutes. Bake blind for 15 minutes. Remove the parchment paper and weights, prick the bottom of the tart with a fork and bake for another 10 minutes. Transfer to a wire rack to cool. Lower the temperature to 175°C/350°F/Gas mark 4.

In a medium bowl combine the ground almonds and flour. Mix in the sugar, then the butter. Add the egg and vanilla and stir until well combined. Refrigerate while preparing the pears. Place the pears on paper towels and pat dry. Cut across, but not through, each pear half to create thin, fan-like slices. Spread the chilled almond filling over the base of the tart crust. Arrange the pear halves over the filling, fanning out the slices so the narrow ends meet at the center of the tart. Bake for 45 minutes, until the almond filling is puffed and golden brown. Transfer to a wire rack to cool.

Dust with icing sugar and garnish with flaked almonds, if desired.