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1 quantity of sweet pastry
275g caster sugar
275g butter
3 eggs
½ tsp vanilla extract
275g whole blanched almonds
zest of 1 lemon
3 pears, peeled, quartered, pips removed
1. Preheat oven to 180C.
2. Place the almonds on a baking tray and brown lightly in the oven. (About 5Â minutes.)
3. Beat the butter and sugar together until smooth.
4. Add the eggs and beat until smooth.
5. Add the almonds to the mixture and blend until you have a paste - it should still have some texture.
6. Fold in the lemon zest and pour the mixture into the pastry shell.
7. Arrange the pears on top.
5. Cook for 40 minutes until the tart is golden brown on top and slightly wobbly in the centre.
6. Allow to cool for 15 minutes on a wire rack before serving.