Pear and Frangipane Toffee Tart - River Cottage

Ingredients

• 250g plain flour
• 25g icing sugar
• A pinch of salt
• 150g cold unsalted butter, cut into cubes
• 1 free-range egg yolk, beaten
• About 50ml cold milk (or water)
• 4 barely-ripe pears
• 50g butter
• 2 tablespoons soft brown sugar
• 1 tablespoon demerara sugar
• 1 tablespoon flaked almonds
• 75g butter, softened
• 75g caster sugar
• 1 large free-range egg, lightly beaten
• 20g plain flour
• 75g ground almonds
• A dash of vanilla extract