Step 1: Make batch of sour cream pastry.

Step 2: Line a greased 25cm loose-bottomed deep fluted tart case with pastry, then place in fridge to rest for ten minutes.

Step 3: Cut the pears into quarters and remove the core. Place 30g of butter into a deep sided saucepan and toss pears over medium high heat until they are just tender and lightly coloured, set aside.

Step 4: Preheat oven to 180C.

Step 5: Line pastry case baking paper and pie weights, and blind bake for 20 minutes.

Step 6: Remove foil and weights, and bake for a further 5 minutes or until pastry is dry and golden. Set aside to cool slightly.

Step 7: For the filling, decrease oven to 170C.

Step 8: Using an electric mixer, beat remaining butter, sugar and vanilla until thick and pale. Add the eggs one at a time. Fold in the flour, almond meal and nutmeg mix until just combined.

Step 9: Place the pears in a single layer over the base of the pastry case and then evenly pipe on the filling. Place into the preheated oven to cook for thirty minutes until golden and set.

Step 10: Remove from oven and set aside to cool slightly.

Step 11: Remove the tart from the mould, cut into 10 serves. Dust with icing sugar and serve with Rich Vanilla Bean Ice cream.