3 poached pears; cored, drained, blotted dry, and cut into 2cm slices
85g butter, cubed at room temperature
2 teaspoons flour
170g almond paste
2 teaspoons sugar
1 large egg, plus one egg white, at room temperature
A few drops almond extract, optional
1 ½ teaspoon rum
Preheat the oven to 180C. Prebake a 23cm tart shell and place on a baking sheet.
Make the almond filling.
Beat the almond paste, the sugar and the flour together until smooth. Gradually beat in the butter until smooth, and then do the same with the egg, the egg white, the almond extract and the liquor. Spread the almond filling evenly over the tart shell.
Fill the tart.
Place the pears over the almond fillings and fan them out. Press them in slightly.
Place in the oven and bake for 40 – 45 minutes until the almond filling between the pears has browned. Remove from the oven and allow to cool slightly before serving.