Combine all pastry ingredients in a processor and process until combined.

Remove the pastry to a lightly floured surface and knead into a smooth ball.

Cover the pastry and refrigerate for 30 minutes.

Roll the pastry large enough to line a 9-inch flan tin.

Cream butter and sugar together until just combined for the filling.

Add eggs one at a time, beating well after each addition.

Fold in ground almonds and flour.

Spread the filling into the pastry case.

Place pear quarters over the filling.

Bake in a moderate 350-degree oven for 35 minutes or until golden brown.

Brush with warmed sieved apricot jam.