French Pear and Almond Tart

Hello again,
this recipe is well tested and scrumptious. However, it doesn't follow the rule I usually have for food - that it be extremely healthy for you. This is treat food.
Useful for a special occasion - not everyday fare. 
Of course it contains goodness - eggs, fruit and almond meal. You could use wholemeal pastry and serve it with yoghurt to healthify it.

Pear and Almond Tart.
Use your own sweet short pastry or use this crispy and delicious one.
Pastry: 5 oz or just under 150g plain flour
           1 Tablespoon icing sugar
           110g or 3.9oz cold butter
           Approx 4 Tablespoons cold water

1. Put first 3 ingredients in a processor-pulse/mix until fine
2. Add water a little at a time-pulsing, when mix begins to form a ball-stop!
3. Lift out, press together gently into a ball.
4. Roll out with a pin, giving the pastry a quarter turn each time so as not to stretch it. It needs to fit a25cm or 10" tart tin-not ceramic!
5. Pastry needs to reach 2.5cm up the side of the tin.

Chill for at least 30 min-it could be left all day in the fridge, covered by a plastic bag or wrap.
Pears
3 beurre bosc or similar- cut in half length-wise- remove core gently using a grapefruit knife- or leave until they are cooked to do this.
Poach gently in water that just covers them, add a teaspoon of honey, a few drops of vanilla and a squeeze of lemon.
Simmer-don't boil, until just tender-not over-soft
Leave them to cool completely in the juice. This can be done the night before.
Remove, drain and pat dry before using them in the tart. If you are in a hurry you could use a can of pear halves.

Preheat oven to 160degC
Filling:
50g butter
100g caster sugar
100g ground almonds
2 eggs
1 Tblspn rum or brandy
1 teaspoon almond extract.

Place butter and sugar in a bowl and use electric beaters to mix until pale in colour and fluffy in texture.

1. Stir in ground almonds, then eggs, brandy and essence - beat well.
2. Spoon mix into tart and flatten a little.
3. Place dry pear halves cut side down onto a board, if they are a little too thick carefully trim a thin slice from the underside. Put a few shallow slits in the pairs and lift them, using a slice, onto the almond filling, thin end to the centre. Press them in a little, gently.
4. Bake the tart for 35-40 minutes until the filling and pastry are golden
5. Serve warm with vanilla cream-beaten cream with a teaspoon of icing sugar and  3 drops of vanilla essence. Or Greek yoghurt and cream mixed together. Or creme fraiche.

Best eaten on the day. Dust with icing sugar.