Ingredients

• 215g (1 cup) caster sugar
• 200g unsalted butter, at room temperature
• 200g (2 cups) almond meal
• 2 eggs
• 60ml (1/4 cup) amaretto liqueur
• 40g (1/4 cup) plain flour
• 2 ripe Beurre Bosc pears, peeled, cored, thinly sliced
• 90g (1/4 cup) apricot jam, warmed
• Pure icing sugar, to dust
• Double cream, to serve

Pastry

• 225g (1 1/2 cups) plain flour
• 150g unsalted butter, chilled, chopped
• 2 tablespoons pure icing sugar
• 1 egg yolk
• 1 tablespoon chilled water

Method

• Step 1 To make the pastry, process the flour, butter and icing sugar in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the freezer for 30 minutes to rest.
• Step 2 Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick disc. Line a round 28cm (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Prick the base with a fork. Place in freezer for 30 minutes to rest.
• Step 3 Preheat oven to 200°C. Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden.
• Step 4 Reduce oven temperature to 160°C. Use an electric beater to beat the caster sugar, butter and almond meal in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add 2 tablespoons of the amaretto. Add the flour and beat until just combined.
• Step 5 Spoon almond mixture into pastry case and smooth the surface. Arrange pear on top, pressing into the almond mixture. Bake for 45 minutes or until golden and firm to the touch. Set aside for 10 minutes to cool slightly.
• Step 6 Combine the jam and remaining amaretto in a bowl. Brush the tart with the jam mixture. Dust with icing sugar. Serve with double cream.