Heat oven to 180C/160C fan/gas 4.
Roll out pastry and use to line a
23cm tart tin, leaving a
slight overhang. Line with
greaseproof paper and
baking beans, then
bake for 20 mins.
return to the oven for 10 mins more, or
until the pastry is biscuity brown.
Meanwhile, toss the pears in the sugar
and spice, then set aside. To make the
topping, tip the oats, flour and ground
almonds into a large bowl with the sugar
and a pinch of salt, then rub in the butter
with your fingers until you have a soft
mixture. Stir in the golden syrup.
Increase oven to 200C/180C fan/gas 6.
Tip the pears over the base of the tart,
then flatten the oaty pastry into a round
and place it over the pears – push/spread
it with your fingers so the pears are
completely covered. Scatter with flaked
almonds and an extra sprinkling of sugar,
then bake for 30 mins. Allow to cool for a
few mins, then serve warm with pouring
cream or custard.