Manon Lagrève's pear and tonka bean tart - delicious. magazine

Ingredients

• For the pastry
• 100g salted butter, at room temperature, diced
• 2 tsp caster sugar
• 175g plain flour, plus extra to dust
• 1 medium free-range egg yolk
• 2 tbsp whole milk
• For the filling
• 120g salted butter, at room temperature
• 90g caster sugar
• 2 medium free-range eggs
• 120g ground almonds
• ½ tonka bean, finely grated (see Know-how)
• 1 tsp plain flour
• 4 ripe pears (3 if large)
• Flaked almonds to scatter
• Icing sugar to dust
• You’ll also need
• 23cm-25cm fluted tart tin