Method

• 1. Roll out the pastry on a lightly floured surface to about a thickness of a £1 coin and use 20 cm round cake tin as a guide to cut out a neat circle. Thransfer the pastry to a baking sheet, then lightly score a 1.5cm edge around it. Brush the rim with the egg wash to glaze and chill while you prepare the filling.
  
  2. Place all the sugar syrup ingredients in a small saucepan and sti over low heat till the sugar is dissolved. Increase the heat and simmer for 10 minutes until thickened slightly, then leave to cool.
  
  3. Meanwhile, beat together the butter and sugar (food processer comes in handy) for the frangipane. Slowly add the egg, mixing until fully incorporated. Add the aldmonds and flour and fold through, then mix in the amaretto and let stand for 5 minutes.
  
  4. Peel the pears, then cut each lenghtways in half and remove the cores with a small spoon. Cut each pear lenghtways into thin slices, place in a large bowl and pour over the cooled sugar syrup. Leave to marinate for few minutes whilst you preheat the oven to 190 degrees/Gas 5/160 degrees if using fan oven.
  
  5. Spread a layer of frangipane evenly over the pastry round, leaving the glazed rim clear. Drain the pears, dab dry with kitchen paper and arrange them on top of the frangipane in a concentric circle and then dust with a bit of icing sugar. Bake until the pears are tender and the filling is golden brown and set - about 35 minutes. It might look burned in places but that's fine - it doesn't taste burned, just caramelized. Remove from the oven and cool slightly. Then serve.
  
  TIP: Serve whilst still warm or if serving the next day - warm it up in the oven a little.