Preheat the oven to 180°C.
Mix together the butter and the sugar. Add the egg yolks and then the flour. Mix well but be careful not to overwork the pastry.
Line individual, buttered tart cases with the pastry and then chill for 30 minutes. Sprinkle each tart case with a little fleur de sel, line with baking parchment then cover with baking beans and cook for 15 minutes.
Remove from the oven, remove the baking parchment and baking beans. Allow the pastry to cool.
Preheat the oven to 200°C.
Peel the pears, cut in half and remove the seeds. Cut the pear halves into thin slices and then drizzle with lemon juice to prevent them from browning.
For the frangipane: mix the softened butter with the caster sugar, ground almonds and the eggs. Line the pastry cases with this frangipane and then add the pears.
Place in the oven and cook for 25 minutes until golden brown and the frangipane is firm.
Decorate with the flaked almonds to serve.
«Brush a mixture of butter and sugar on to the tarts as they cook - this will give them a really golden finish.»
Shortcrust pastry tarts filled with pear slices and home made frangipane.