Pears and almonds are a delicious and classic combination for a sweet tart. You can use shortcrust pastry instead of puff pastry on the top, or simply scatter some flaked almonds on the frangipane instead of adding the circle of puff pastry.
Place flour, butter, caster sugar, egg and pinch of salt in a food processor; mix to combine and form a dough. If you prefer to do this by hand, mix the ingredients with a spatula, then with your hands until combined. Wrap in cling film and refrigerate for 30 minutes.
To make the frangipane:
Place 150g caster sugar and 150g butter in a large bowl; use an electric beater to mix until light and fluffy. Beat in the eggs, one at the time; add ground almonds and mix to combine. Set aside.
To make the pear filling:
Melt 1 tablespoon butter in a pan over low heat; add pears and stir to coat in melted butter. Turn up the heat and add the demerara sugar. Stir and cook for about 2 or 3 minutes, until lightly caramelised. Set aside.
To assemble the tart:
Preheat oven to 180 C / Gas 4. Grease and lightly flour a 24cm loose-bottomed tart tin.
Roll out the shortcrust pastry; line the tart tin, pricking the base with a fork. Spoon the pears over the base and spread the frangipane on top. Cover the tart with the puff pastry disc, pressing it down around the edges to seal. Pierce the top with a fork and scatter flaked almonds on top.
Bake in preheated oven for 40 to 45 minutes. If you find that the puff pastry browns too quickly ,cover with foil and continue baking until pastry base is cooked.
Remove from oven and cool completely. Dust with icing sugar and serve.