Pear and almond tart

Method

1. Place flour, sugar and butter in food processor bowl. Using the pulse action, press button for 15 seconds or until mixture is fine and crumbly. Add egg yolk and almost all the water, process for 20 seconds or until mixture comes together, adding more water if necessary. Turn onto a lightly floured surface, press together until smooth. Brush a 35 × 11 cm oblong flan tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim. Cover with plastic wrap; refrigerate 20 minutes.

2. Preheat oven to moderate 180°C. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Place over pastry, spread a layer of dried beans or rice evenly over paper. Bake for 10 minutes, remove from oven and discard paper and beans. Return to oven for 10 minutes or until pastry is lightly golden. Leave to cool.

3. To make Filling: Peel pear, cut in half and remove core. Place in a small pan of boiling water and cook over medium heat 10 minutes or until just tender. Remove from pan. Cool and slice thinly.

4. Using electric beaters, beat butter and sugar until light and creamy. Add the egg gradually, beating well after each addition. Add essence; beat until combined. Using a metal spoon, fold in flour and almonds. Spread into pastry case, arrange slices of pear over. Bake 20 minutes, or until set and golden. While still warm, brush with jam.