Step 1

To make the pastry, process the flour, butter and sugar in a food processor until mixture resembles breadcrumbs. Add the egg yolk and water. Process until the mixture just comes together. Turn onto a work surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 45 minutes to rest.

Step 2

Roll the pastry between 2 sheets baking paper until 3mm thick. Remove the top sheet of baking paper. Line a round 23cm (base measurement) fluted tart tin with removable base with the pastry and paper, paper-side down. Trim excess pastry. Prick base with a fork. Place in the fridge for 30 minutes to rest.

Step 3

Preheat oven to 200C. Line pastry case with baking paper and fill with pastry weights or rice. Bake for 12 minutes. Remove paper and weights or rice and bake for a further 10 minutes or until golden.

Step 4

Reduce oven to 160C. Use an electric beater to beat the butter, sugar and almond meal in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well between each addition. Beat in the honey. Fold in the flour.

Step 5

Spoon the almond mixture into the pastry case and smooth the surface. Arrange the pear and flaked almonds on top. Bake for 40 minutes or until golden and firm.