Roll the pastry out on a lightly floured surface to 1cm thickness. Cut into 6 rounds and use to line 10cm individual flan tins with straight sides.
Line with nonstick baking paper and baking beans. Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the nonstick baking paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.
Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the egg, egg white and almond essence if using and pulse well until combined. Place half a pear in the base of each pastry case, then pour the filling around it, making sure it doesn't spill over the top.
Place the tartlets on a baking sheet and return to the oven for 20-25 minutes until the filling has set. Remove and allow to cool on a wire rack before turning out.
As the tartlets are cooling, heat the apricot jam in a saucepan until hot, then strain into a small pot. Brush each tartlet with the jam to glaze and then serve.
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