This tasty tart is an easy 'bring a plate' dish that pairs perfectly with a fruity wine. Serves 6-8
Preheat oven to 175°.
Line a rectangular or 23cm tart tin with the pastry sheets, trimming to fit neatly. Refrigerate until ready to assemble.
Melt butter in a medium bowl and stir in the icing sugar, egg, vanilla paste, cinnamon and ground almonds to make a smooth paste. Spoon the almond mixture into the pastry-lined tin, and smooth mixture out evenly. Press the pears evenly into the mixture in a decorative pattern, and brush with half the honey.
Bake the tart on a tray (the butter may leak from the pastry a little at first; that's fine). Cook for 20-25 minutes, or until golden and the pastry is firm. Remove from the oven, and brush or drizzle the pears with the remaining honey.
Serve dusted with icing sugar and garnish with fresh thyme.