Ingredients
- Pastry
- 100 (4 oz) butter, cut into cubes
- 225g (8 oz) plain flour
- 25g (1 oz) icing sugar, sieved
- 1 egg, beaten
- Filling
- 175g (6 oz) soft butter
- 175g (6 oz) caster sugar
- 3 eggs, beaten
- 175g (6 oz) ground almonds
- 40g (1½ oz) plain flour
- 1 teaspoon almond extract
- 6–8 fresh, ripe Williams pears, peeled, cored and halved
- To Finish
- apricot jam, melted and sieved, for glaze
- 25g (1 oz) flaked almonds, toasted
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