The same base for the tart can be made using other fruits in season: apples, fresh plums, fresh peaches, fresh apricots, black cherries etc. - all are delicious.

Make the dough: In a large bowl, combine the flour and sugar, incorporate the butter. Add all the other ingredients and mix well until pastry forms a ball. Add few drop of water if necessary, the dough should be soft. Wrap and place in refrigerator for 1 hour

Roll out and put into a tart pan. The pastry will be quiet delicate to use and break up, just press it together again. Return pastry to refrigerator again for 10 minutes.

Place greaseproof paper over the pastry and fill with beans or baking beans, then bake blind for 10 minutes, at 400° F. Remove the baking beans and paper, bake for another 5-7 minutes, until golden.

Make the Frangipane: Mix the butter and sugar until nice and creamy, add the eggs, ground almonds, sifted flour, kirsch and almond extract, stir it all together.

Finish the tart: Fill the pastry case with the frangipane not quite full, place the halved pears evenly on top, bake at 400° F for 30 to 40 minutes.

When cool, remove from baking dish and brush the glaze over the top. Heat the jam and water gently on the stove until it melts and mix in, brush the glaze all over the tart.