Vegan Pear and Almond Cream Tart

Combine the flour, icing sugar and sea salt in a large bowl. Add the cold cubed vegan butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining.

Add the ice-cold water one tablespoon at a time, pressing the dough together until it just holds when squeezed. Flatten into a disc, wrap tightly and refrigerate for at least 1 hour.

Peel, halve and core the pears. Slice each half thinly lengthways, keeping the slices together. Toss gently in the lemon juice and set aside.

Beat the softened vegan butter, almond butter and caster sugar together in a bowl until pale and creamy, about 3 minutes by hand or 1 minute with an electric whisk.

Stir the ground almonds, 2 tablespoons plain flour, vanilla extract and almond extract into the butter mixture until fully incorporated.

Whip the aquafaba in a clean bowl with an electric whisk until stiff, glossy peaks form, about 4–6 minutes.

Fold the whipped aquafaba into the almond mixture in three additions, using a large metal spoon and a gentle cutting motion to preserve as much air as possible. Refrigerate the crème d'amandes while you roll the pastry.

Preheat the oven to 190°C, or 170°C for a fan oven, or 375°F. Lightly flour a cold surface and roll the chilled pastry into a circle approximately 28cm in diameter and 3mm thick.

Drape the pastry over a 20cm loose-bottomed tart tin. Press it gently into the sides, leaving a 1cm overhang. Refrigerate for 15 minutes.

Line the pastry shell with baking paper and fill with baking beans or uncooked rice.

Blind bake on the middle shelf for 15 minutes until the edges are set and just beginning to colour.

Remove the baking beans and paper. Return the shell to the oven and bake for a further 8 minutes until the base looks dry and lightly golden. Remove and trim the overhang with a small sharp knife. Lower the oven to 180°C, or 160°C for a fan oven, or 350°F.

Spread the crème d'amandes evenly into the blind-baked shell to a depth of about 1.5cm.

Fan each pear half out slightly by pressing gently with your palm, then lay them on top of the frangipane, spacing them evenly like the spokes of a wheel with the narrow ends pointing to the centre. Press them lightly so the tips just sink in. Scatter the flaked almonds over the surface.

Bake on the middle shelf for 30–35 minutes until the frangipane is deeply golden, puffed, and a skewer inserted into the centre comes out with just a few moist crumbs.

Warm the apricot jam with 1 teaspoon water in a small saucepan over low heat, stirring until liquid. Brush immediately over the warm tart to glaze.

Allow the tart to cool in the tin for 20 minutes before slicing.