Method

• 1.
  For the brown sugar pastry, whiz flour, sugar and 1 1/2 tsp fine salt in a food processor until combined. Add butter and whiz until fine crumbs form. Add yolks and 1 1/2 tbs iced water, and whiz until mixture just comes together.
• 2.
  Turn dough onto a lightly floured surface and form into two discs, one using three quarters of the dough, one using one quarter. Enclose in plastic wrap and refrigerate for 2 hours to rest.
• 3.
  Meanwhile, preheat oven to 200°C/180°C fan-forced. For the honey-roasted pears, combine honey, sugar, whiskey, lemon juice and vanilla in a medium saucepan over medium-high heat and stir until sugar dissolves. Place pears, cut-side up, in a roasting pan that fits the pears snugly in a single layer. Pour over honey syrup and roast, turning pears occasionally in the syrup, for 35-40 minutes, until pears are tender and syrup is sticky and reduced. Set aside, and when cool enough to handle, puree 4 pear halves and 1 tbs honey syrup in a food processor. Refrigerate puree, remaining pears and syrup until required.
• 4.
  Meanwhile, for the burnt butter frangipane, cook butter in a small saucepan over high heat, swirling pan occasionally, for 5 minutes or until nut brown. Refrigerate until just firm, then transfer to a stand mixer fitted with the paddle attachment and add sugar and honey. Beat until pale and fluffy, then beat in eggs, one at a time, scraping down sides of bowl between additions. Add almond meal, flour, whiskey, reserved lemon zest and 1 tsp fine salt, and beat to combine. Set aside. Reduce oven to 170°C/150°C fan-forced.
• 5.
  Place a baking tray in the oven to preheat (the preheated baking tray helps prevent a soggy bottom), and line another baking tray with baking paper. Roll out the larger piece of pastry on a lightly floured surface to 3mm thick and use to line a 20cm x 30cm rectangular tart pan, pressing pastry into the corners of the pan. Roll out remaining pastry to 3mm thick and transfer to baking paper-lined tray. Refrigerate both pastry portions for 30 minutes to rest, then trim pastry edges of tart case.
• 6.
  Cut pastry sheet into rough diamonds, about 2cm x 3cm. Set aside. Spread half the frangipane in base of pastry-lined pan, then spread over the pear puree and top with the remaining frangipane. Scatter pastry diamonds over the top to form a rough patchwork, leaving some gaps. Brush with reserved egg white, scatter with flaked almonds and place on the baking tray in the oven. Bake for 1 hour until golden brown and the centre feels firm when pressed. Rest in pan for 10 minutes before removing.
• 7.
  Serve warm or at room temperature with honey-roasted pears and syrup and flaked almonds, with creme fraiche for dolloping.