- Step 1
To make the pastry, process the flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add the egg yolk and water. Process until the mixture just comes together. Turn onto a work surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 45 minutes to rest.
- Step 2
Roll the pastry between 2 sheets baking paper until 3mm thick. Remove the top sheet of baking paper. Line a round 23cm (base measurement) fluted tart tin with removable base with the pastry and paper, paper-side down. Trim excess pastry. Prick base with a fork. Place in the fridge for 30 minutes to rest.
- Step 3
Preheat oven to 200C. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until golden.
- Step 4
Reduce oven to 160C. Use an electric beater to beat the butter, sugar and almond meal in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Beat in the honey. Fold in the flour.
- Step 5
Spoon the almond mixture into the pastry case and smooth the surface. Arrange the pear and flaked almonds on top. Bake for 40 minutes or until golden and firm.
To make it easy to handle the pastry, roll it out between 2 pieces of baking paper. Then line the tin with the pastry and 1 sheet of baking paper. This helps to remove the tart from the tin.