Make pastry first. Cream butter and sugar until soft and pale. Add flour, combine until soft then add vanilla and egg with salt.

Rest pastry in the fridge for half an hour before use.

Line 25cm pastry tin with butter, flour and leave in fridge for ten minutes.

Remove pastry from fridge for twenty minutes, line pastry tin and gently press pastry into shape.

Cover pastry with greaseproof and line with baking beads or suitable weights.

Twenty minutes in the oven 190c until baked, remover greasproof and weights then bake for a further 5 minutes until base is firm.

Poach pears. Bring liquid and all ingredients to a boil then reduce to gentle simmer, place pears and poach until slightly softened. (about twelve minutes)

Make filling. Cream butter and sugar until soft, add almond flour, mix until smooth. Add eggs one at a time until everything is incorporated then add tbsp flour.

Cut chilled pears in half and core. Slice across the pear on 5mm thickness.

Chill base, add mix and place pears into mix gently.

Bake at 170c for twenty minutes until golden and slight wobble in the centre. Leave to chill and fully set.

Banging with a simple creme anglaise.