½ cinnamon stick
100g caster sugar
90g ground almonds
10g plain flour
1 zest of one lemon
200g plain flour
1 tbs raspberry jam
First make the pastry. Whisk the sugar and egg together.
Rub the butter into the sifted flour until it resembles breadcrumbs and add the egg mixture.
Bring together to a paste and chill in the fridge for 20 minutes.
To make the poached pears, peel the pears and simmer gently with the water, sugar and cinnamon for 20 minutes.
If the water does not cover the fruit, add more until fruit is fully submerged.
For the almond sponge, cream the sugar and butter together and add the eggs, slowly. Fold in the ground almonds, lemon and flour.
Roll out the chilled pastry and line a flan ring or eight individual tartlet cases.
Spread the raspberry jam on the base of the tart and pour in the almond sponge mix.
Quarter and core the pears and arrange on top of the tart.
Bake for 40 minutes at 200˚C.
Remove from the oven and allow to cool before dusting with icing sugar.