Step 1

Place 285g of caster sugar and the vanilla bean and seeds in a saucepan with 700ml of water. Bring to the boil, stirring to dissolve sugar, then reduce heat to low. Add pears and simmer for about 20 minutes or until tender (this will depend on ripeness of the pears). Allow the pears to cool in the syrup.

Step 2

To make pastry, place flour and sugar in a food processor and process for a few seconds to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until the mixture comes together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 3

Roll out the pastry on a lightly floured surface, then use to line a 23cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes.

Step 4

Preheat the oven to 180°C.

Step 5

To make the spiced rum butter, place all the ingredients in an electric mixer and beat for 5 minutes or until light and fluffy. Keep refrigerated, but bring to room temperature before serving.

Step 6

Line pastry shell with baking paper and fill with rice or pastry weights. Bake in oven for 10 minutes. Remove paper and weights and return to oven for 5 minutes or until dry and crisp.

Step 7

Set aside to cool.

Step 8

Place butter and remaining sugar in an electric mixer and beat until pale and fluffy. Add eggs one at a time, alternating with almonds and flour. Spread almond mixture in base of the tart shell. Drain pears, discard liquid, and pat dry with kitchen paper, then nestle them in the almond mixture, pressing them in to almost cover. Bake in oven for 35-40 minutes or until golden. Serve warm tart with a dusting of icing sugar (if desired) and a dollop of rum butter.