For almond filling
Sieve the flour and sugar into a large mixing bowl. Cut the butter into small pieces. Mix the ingredients with your fingertips until they resemble breadcrumbs.
With a fork, mix in the egg and water until you form a dough. Turn out onto a lightly floured surface and lightly knead and wrap in cling-film. Place in the fridge for at least 1 hour to chill.
Grease and flour a 20cm tart tin. Lightly dust the work surface with flour. Roll out the pastry and line the tart tin.Trim off any excess pastry. Allow to rest in the fridge for 30 minutes.Then spread 5 tablespoons of rhubarb jam all over the base of the tart.
Whisk all the ingredients together until pale and fluffy. Spoon into the pastry lined tart tin.
Preheat oven to 180C / 350F / Gas mark 4.
Open the tin of pears, drain well and dry with some kitchen paper. Cut the pears into slices and place on top of the almond filling.
Bake for 15 minutes, then reduce the temperature to 170C / 325F/ Gas mark 3 for 20 minutes for until the tart is golden brown and cooked through.
Warm the remaining rhubarb jam and brush all over the pear and almond tart to give a shiny glaze.You can freeze this tart and cook it straight from the freezer.
Recipe provided by Louise Lennox