Pre-heat the oven to 180c/350f. Grease a fluted loose base fan tin. Make the pastry by rubbing the butter into the flour, until it looks like breadcrumbs . Mix in the sugar and use the egg to blind the dough together .If the mixture appears to dry add to that some water , knead to a dough . Roll out the dough to the size of your tin , then over the top of that place a sheet of cling and baking beans to blind bake the pastry for 10 minutes
Make the filling whisk eggs and sugar together with the electric mixer until pale and light . Fold in ground almonds then the butter and finally the flour and baking powder.
Assemble the tart put some of the almond mixture into the pastry case , and fit in the pears halved. Fill the gaps with the remaining almond mix. The pears will end up with a thin covering of almond mix. This is good as it will prevent them from drying out in the tart. Bake in the oven for 40 minutes .
Once baked leave to cool , you can sprinkle with some cinnamon sugar over the top (1/2 teaspoon caster sugar ,1/4 cinnamon mixed together) or just serve with custard ..