Roll out 500g of sweet shortcrust pastry on a floured surface and line a 9in / 23cm tart pan. Chill for 30 minutes while you preheat the oven to 400°F / 200°C.
Line the pastry with parchment paper and baking beans and bake for 15 minutes. Remove the paper and beans and bake for 10 minutes more, until dry and lightly golden. Reduce the oven to 325°F / 160°C.
Beat 200g of softened butter, 200g of superfine sugar, 140g of ground almonds, 100g of self-rising flour, 50g of toasted sliced almonds, 1 teaspoon of ground cardamom, and 2 large eggs until smooth.
Spread the frangipane into the pastry case. Halve and core 4 small ripe pears, brush them with a little lemon juice, and press them into the filling.
Bake for 50 minutes, until the filling is risen, golden, and firm to the touch.
