Grease a tart tin with butter

Cream together the butter, sugar and salt in a food processor

Add the flour, zest and yolks and pulse until the mixture resembles coarse bread crumbs

Add the milk and process until the dough forms

Turn out and wrap ion cling film

Leave in the fridge for 1 hour

Roll the pastry out quite thin and line your tart tin

Put the tin into the freezer for 1 hour

Preheat the oven to 180°Celsius

Blind bake your tart case for 10 minutes

Remove the baking beans and bake for a further 2 minutes

Leave to cool while you make the frangipane mixture

Blitz 255g almonds in a food processor until fine

Place in a large mixing bowl with the flour

Cream together the butter and sugar

Add to the almond and flour mix together with the eggs, vanilla and calvados

Fold the ingredients together until incorporated and the mixture is smooth

Place in the fridge for 30 minutes

Preheat the oven to 170°Celsius

Place the frangipane mixture into the pastry case

Core and slice the pear and arrange the slices on top

Brush the top of the pears with the simple syrup

Roughly chop the rest of the almonds and sprinkle on top together with the rosemary

Bake for 40 minutes and leave to cool for 30 minutes before slicing