Hedgehog tarts with almond and pear

Preparation

Shortcrust pastry:

1. Mix the flour and sugar together, add the salt, stir in the semi-salted butter and mix with your fingertips until you have a sandy texture.
2. Add the egg and bring the dough together, then form it into a ball. Cover with film and chill for 2 hours.

Filling:

1. Whisk the butter and sugar together, then add in the egg and the ground almonds.
2. Press cling film over the surface of the mixture and chill.

Assembly:

1. Preheat the oven to 180°C.
2. Roll the dough out on a floured work surface.
3. Cut out six circles using your tart tins and insert them into the base of the tins.
4. Poke holes in the tart bases and cover them with almond cream.
5. Drain the pears from their syrup and set one in the centre of each tart mould.
6. Stick the flaked almonds into the pears so they look like hedgehog spikes.
7. Bake for 30 minutes.
8. Sprinkle each tart with icing sugar and serve with salted butter caramel.