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Step 1: Preheat oven to 220C.
Step 2: Drizzle pears with a little Verjuice to stop them oxidising.
Step 3: Drain any excess Verjuice off pears. Place in pan with one table spoon of butter on a high heat and cook for five minutes or until caramelised.
Step 4: Once caramelised, deglaze the pears with the remaining Verjuice and a teaspoon of lemon thyme leaves.
Step 5: Lay out Careme butter puff pastry on a baking tray lined with baking paper and trim edges to create a circle. Set aside.
Step 6: Add the almond meal, remaining butter, egg, plain flour and salt to a food processor and blend until a smooth paste is formed.
Step 7: Top the Puff pastry the almond mixture, leaving a two centimetre space from the edge of the pastry.
Step 8: Lay the pears on top of the almond mixture.
Step 9: Fold the pastry edges in, pinching as you go to ensure the pastry remains in place.
Step 10: Place in the oven and cook for twenty minutes or until pastry is golden.
Step 11: Remove from the oven and set asides to cool. Top with fresh lemon thyme leaves and serve.