* '''For the Pastry'''
* 200g Plain flour
* 100g Unsalted butter
* 50g Caster sugar
* 1 Egg
* '''For the Stock Syrup'''
* 500ml water
* 150g Caster sugar
* The Juice of 1 Lemon
* 2 Pears, peeled and cored, but left whole
* '''For the Almond Cream'''
* 100g Unsalted butter
* 100g Caster sugar
* 100g Ground almonds
* 1 Egg, beaten
* 10g Flour
* 1tsp Almond extract
* '''To finish'''
* 50g Hot Apricot Jam (sieved)

===Method===
* '''For the Pastry'''
* Rub the Butter into the Flour to form breadcrumbs’.
* Mix the Egg and Sugar together in a separate bowl and add to the Flour and Butter.
* Mix to form a Dough, wrap in Foil or Cling film, then Refrigerate.
* '''For the stock Syrup'''
* Bring the Sugar and water to the Boil in a Saucepan.
* Add the Lemon juice and place the Pears into the Stock, cover with Greaseproof paper (make a Cartouche) and Simmer until tender.
* Cool the Pears, cut in half (from top to bottom) and fan them with a knife. You can cut them in half again to make 8 pieces (which is what I did), but I found it easier to put 6 fans on the tart and just eat the 2 that were left over. 8 pieces can be rather fiddly!
* '''For the Almond Cream'''
* Cream the Butter and Sugar together until pale and fluffy.
* Gradually add the Egg, the mix in the Flour, Ground almonds and Almond extract.
* '''To assemble'''
* Roll out the Pastry and line a greased flan tin with it [use a 20cm (8in) or 23cm (9in) tin] depends on the length of your Pears, as they need to fit from the edge of the pastry case to the centre of the tart.
* Carefully spread the Almond Cream into the Pastry case, and then place Pears on top and lightly press them down.
* Bake at 180C / Gas 4 until golden Brown.
* Allow to cool slightly, and then glaze with hot Apricot Jam.

______________________________