Roll out the pastry and use to line a
23cm flan tin. Chill. For the filling, put the almonds and sugar in a
food processor or blender and pulse until finely ground but not pastry.
Add the butter and process until creamy, then add the egg, egg white and
almond essence and mix well.
Preheat a baking sheet in the oven at
190oC/375oF/Gas 5. Peel the pears, halve them,
remove the cores and rub with lemon juice. Put the pear halves, cut-side
down, on a board and slice thinly crossways, keeping the slices
together.
Pour the filling into the pastry case.
Slide a palette knife under one pear half and press the top to fan out
the slices. Transfer to the tart, placing the fruit on the filling like
spokes of a wheel.
Bake the tart on the baking sheet for
50-55 minutes, until the filling is set and well browned. Cool on a wire
rack.
Heat the brandy or water with the jam.
Brush over the top of the hot tart to glaze. Serve at room temperature.