Preheat oven to 160°C

Sablé dough (Sablé dough is used for sweet tarts and desserts.)

1.  Cut the butter into small pieces and put all the ingredients into the mixer.

2.  Knead until blended, do not over knead as it will not make the dough as crumbly.

3. Leave the dough to “rest” for half an hour and roll out into a thin sheet of dough.

Almond Cream

1. Put the almonds in the blender and turn into powder.

2. Beat the butter, caster sugar and almond powder in the mixer until they rise and become a white cream.

3. Gradually add the eggs and black rum.

4. Pour out of the mixer and add the flour stirring with a big spoon. Leave the mixture to rest in the fridge for a couple of hours.

Tart with almonds and pears in wine

1.  Roll out the dough into a sheet of about 2-4 mm thick and place in a backing tin of 20x28 cm. Spread a plastic/paper cooking membrane filled with rice or beans (do not worry the membrane will not burn). Bake in oven for 10-15 minutes.

2. Peel the pears and remove the pips. Boil over medium heat in the wine until they soften. Drain the wine, which should be kept aside and leave the pears to cool.

3. Fill the pre-baked tart with the almond cream. Cut the pears into thin slices and spread over the cream.

4.  Bake in oven 160-170°C for 40-50 minutes.

5. Remove from the oven and sprinkle the sugar and pine seeds over the top.

6. Reduce the wine to a nice thin syrup/caramel and serve with the tart.