Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Cream the softened butter and sugar until pale, this will take approximately 5 minutes using a hand mixer.

Add the eggs gradually and then the ground almonds. Lastly add the melted chocolate.

Roll out the puff pastry to a 18cm (7 inch) square.

Place it onto a lightly greased or non stick baking sheet and dock the base using a fork.

Brush the outer edge of the square with egg wash approximately 2cm (1 inch) around the edge.

Spread the chocolate mix over the surface of the pastry upto the egg washed border, then place the drained pears on top of the chocolate mix.

Cut an 18cm (7 inch) square of lattice pastry and open up the trellis slightly before gently placing it over the tart. Press the edge of the tart gently onto the puff pastry beneath.

Eggwash the pastry trellis and place the tray into the oven for 30 minutes until the pastry is golden brown. Remove from the oven and trim the tart before serving.

Notes Serve warm with double cream or creme fraiche.

NOTES : A sumptuous dessert or afternoon tea slice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.