PEAR AND FRANGIPANE TART

Pear and frangipane tart

320g puff pastry sheet, unrolled • 100g unsalted butter, softened • 100g caster sugar, plus 1⁄2 tbsp for sprinkling • 100g ground almonds • 1⁄2 tsp almond extract • 1 tbsp plain flour • Pinch salt • 1 medium British Blacktail Free Range Egg, beaten • 2-3 Essential Conference Pears, halved, cored and cut into wedges • 1 tbsp flaked almonds