Pear & Almond Tart

1. To make the Pastry:
- Place the flour, Fruisana and ground almonds in a bowl, cut the butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs. 

- Stir in the egg and enough of the water to form a soft dough. 
- Place the dough on a lightly floured work surface and knead until smooth.  

- Roll out to fit a 25cm (10 inch) flan dish. 

- Bake blind in a fan oven 180°C, electric oven 200°C or gas mark 6 for 15-20 minutes until cooked and pale.

2. To prepare the Pears:
- Peel the pears, cut in half lengthways and remove the cores with a small spoon.  

- In a frying pan place the Fruisana and water, bring to the boil to dissolve and add the pears. Reduce the heat to a gentle simmer.  Poach for 20-30 minutes until the pears are soft but retaining their shape (timing will depend on the ripeness of the pears).  Drain well.

3. Topping:

- Cream together the butter and Fruisana, beat in each egg, then stir in the ground almonds and essence.
- Arrange the pears in the pastry case, spread the almond mixture evenly over the top and smooth.

- Bake in a fan oven 180°C, electric oven 200°C or gas mark 6 for 25-35 minutes until the topping is springy and golden in colour.

4. Serve with whipped cream.

Sweet Almond Pastry
125 g plain flour
1½  tbsp Fruisana Fruit Sugar
30g ground almonds
70g unsalted butter
1 egg
2- 4 tbsp water (for binding pastry)

Poaching syrup
50g Fruisana Fruit Sugar
300ml water

Pear topping 
4 pears, (comice, williams or packham)
70g Fruisana Fruit Sugar 
110g unsalted butter 
3 large eggs 
175g ground almonds 
1 tsp almond essence