12/3 cups plain flour
100g unsalted butter
1 tbspn caster sugar
Pinch of salt
1 cups ground almonds
110g unsalted butter
1/2 cup caster sugar
1/2 cup white chocolate buds, chopped
1/2 tsp ground cardamom
2 ripe pears
To make the pastry, rub the butter into the flour. Using your hands mix in the sugar, salt and 2 tbspns of chilled water until mixture forms a smooth dough. Wrap pastry in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C. Line a greased 25cm tart tin. Roll out the pastry as thinly as possible and place in the prepared tin. Chill for a further 30 minutes. Prick the base, line with grease proof paper and fill with pie weights or rice. Cook in oven for 10-15 minutes or until pastry is golden. Set aside to cool.
For the filling, combine the ground almonds, butter, sugar (reserving 2 tbspn), eggs, white chocolate and cardamom. Mix well. Spoon into the pastry case.
Cut the pears into thick slices, discarding the core. Arrange over the top of the filling. Bake for 20 minutes. Sprinkle with the reserved sugar. Return to the oven and bake for 10 minutes or until cooked through. Cool slightly before serving.