Pear and Almond Tart (00057)

1 sheet ready roll puff pastry 30 x 21 cm
1 tbsp caster sugar
2 tbsp ground almonds
1 oz butter
2 ripe dessert pears
1 oz flaked almonds
2 tbsp clear honey

Preheat oven to 200°C / 400°F / gas mark 6.
Lay pastry on baking sheet and prick the base all over with fork leaving 1" or 2½ cm margin all round the edge.
Sprinkle the caster sugar and ground almonds on the base, leaving the margin clear.
Cut up the butter and dot over the almonds and caster sugar.
Slice the pears and lay over the pastry, leaving the margin clear
Sprinkle the top with flaked almonds and drizzle the honey over the top.
Bake in the top third of the oven for 20-25 minutes.