Pear and Almond Tart with Honey Syrup

In a large bowl, combine the flour, 50g sugar, and a pinch of salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the egg yolk, then gradually add ice water until the dough comes together. Quickly form into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 180°C (350°F). In a bowl, cream together the softened butter and 100g sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Fold in the ground almonds, 1 tbsp flour, and almond extract. Peel, core, and slice the pears, then toss them with 1 tbsp lemon juice to prevent browning.

Remove the pastry from the fridge and roll it out on a lightly floured surface to fit a 24-26 cm (9.5-10 inch) tart pan. Carefully transfer the pastry to the pan, pressing it gently into the sides. Spread the almond filling evenly over the pastry, then arrange the pear slices decoratively on top. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is set.

While the tart is baking, prepare the honey syrup. In a small saucepan, gently heat the honey, 2 tbsp water, and 1 tsp lemon juice until the honey is melted and well combined. Once the tart is baked, remove it from the oven and brush generously with the warm honey syrup. If desired, sprinkle with sliced almonds. Let it cool before serving.