Step one.
In a food processor, combine the flour, salt and butter and mix until you get what resembles coarse breadcrumbs. Add the icing sugar, pulse and add the egg yolks and pulse again until the dough forms a ball. Add a little water, a small bit at a time if the mix is too dry.
Step two.
Place the pastry mix, wrapped in cling film, into the fridge for one hour to rest.
Step three.
Preheat the oven to 180°C. Grease your tart tin /dish with butter.
Step four.
Roll out the dough, ensuring you don't overwork the rested pastry and place in the dish to form the tart casing. Place baking paper and baking beans (or just rice) on top of the casing and blind bake for 20 minutes or until lightly browned.
Step five.
Reduce the temperature of the oven to 160°C and prepare the filling.
Step six.
In the food processor, blitz half the almonds until they are coarse. In a separate bowl, cream the butter and sugar until the mixture is place then beat in the almonds and eggs.
Step seven.
Peel, core and halve the pears and place the pieces into the cooked pastry casing, cut side down. Pour the filling roughly around the pears.
Step eight.
Bake for 40 minutes or until the top is golden brown. Once out of the oven, glaze with a layer of honey for a sticky delicious finish.
