The filling is a cross between a frangipane and clafoutis mix, making it light and gooey inside with a lovely golden crust. Leaving the skin on the pear gives it a great finish.
250g shortcrust pastry
1 cinnamon quill
3 eggs, separated
150g castor sugar
45g flour, sifted
200g almond meal
1/2 tsp baking powder
2 ripe pears, tops removed and cut in half
100g apricot jam
Cut pastry into four. Roll to 2mm thickness on a lightly floured bench and line four 12cm tart shells. Rest in the fridge for 30 minutes or overnight. Preheat oven to 170C and blind bake tart shells.
To make pastry cream, warm milk and cinnamon in a saucepan. Mix egg yolks, 50g caster sugar and 20g flour in a bowl. Pour over milk and whisk to combine well.
Return to the saucepan and cook over a gentle heat, whisking constantly until thick, about 10 minutes. Pass through a fine strainer and discard cinnamon. If not using immediately, cover with plastic wrap to prevent a skin forming and store in the fridge.
Place almond meal, baking powder, remaining flour and sugar in a large bowl. Stir through egg whites and, once combined, fold through pastry cream. Spoon into tart shells and spread to the edges.
Cut cores out of pears and thinly slice each half. Place on tart filling, skin-side up.
Bake for 30 minutes or until filling is golden and puffed. Heat apricot jam with a dash of water and use a pastry brush to glaze tarts before serving.