I used to visit this little place at Shaw called The Lazy Gourmet and it had the freshest pear tart in the world! Not too sweet and not too heavy, I was dismayed when they rebranded and took it off the menu. I've been trying for months to recreate that perfect pear tart, and this recipe came closest to that perfect moment when you get the soft fresh juiciness of the pears in an almost custard filling surrounded by a crust that's buttery, moist and just as enjoyable as the filling.

Pears
3 fresh green peckham pears, skinned
3 tablespoon of sugar
2 cups water

Slice the pears into thin slices and boil in sugar and water till just al dente (not too soft).

Crust
50g castor sugar
50g butter, cold
1 large egg
120g plain flour

1. Rub butter, sugar and flour together with your fingertips until well mixed

2. Mix in egg yolk and bring it together quickly

3. Wrap in plastic and chill for at least one hour

Almond Filling (frangipane)

1 packet of ground almonds
1 tablespoon all purpose flour
5 tablespoons sugar
85g butter, room temperature
1 large egg

1. Cream sugar and butter till light and fluffly. Mix in egg.

2. Fold in flour and almonds. Transfer filling to medium bowl. Cover and chill.

3. Position rack in center of oven and preheat to 170°C.

4. Roll out chilled dough on floured sheet of parchment paper to 8-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, lift and fit dough into 9-inch-diameter tart pan

Do Not pre-bake the crust - it makes this hard and dry.

5. Fill the tart with the frangipane and arrange the pears in a scalloped pattern.

Bake tart until golden, about 55 minutes. Cover with aluminium foil if the edges look like they're getting too brown at about halftime.

Cool tart in pan on rack. Lift the paper up to release the tart from pan. (Let stand at room temperature.) Cut tart into wedges and serve whilst slightly warm...yummy...