For the Short-crust Pastry:

• 200 g (1⅓ cups) all-purpose flour
• 100 g unsalted butter (cold, cubed)
• 50 g (1/4 cup) powdered sugar
• 1 egg yolk
• 1-2 tbsp ice-cold water
• For the Stewed Pears:
• 2 large pears (peeled, cored, and sliced)
• 1 cup water
• 1/4 cup sugar
• 1 cinnamon stick
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

        For the Filling:

• 2 tbsp ground almonds
• 1/2 tsp cinnamon powder
• 2 tbsp brown sugar

• In a mixing bowl, rub the cold butter into the flour until the mixture resembles breadcrumbs. Add the powdered sugar and mix well. Add the egg yolk and ice-cold water (1 tbsp at a time) and gently bring the dough together without over-kneading. Wrap the dough in cling film and chill for at least 30 minutes.
• In a microwave safe glass bowl, combine water, sugar, cinnamon stick, lemon juice, and vanilla extract. Heat at 100% micro power level for 5 mins. Add the pear slices and heat gently for 05 minutes at 50% micro power level , till the pears are tender but not mushy. Remove from oven and let the pears cool in the syrup.
• Select top and bottom heater with fan function & preheat the oven to 180°C. Roll out the chilled pastry on a lightly floured surface to about 3-4 mm thickness. Cut out circles to fit your tartlet tins and press the pastry into the tins. Trim the edges. Prick the bases with a fork and chill for 10 minutes in the freezer. Line the tartlets with parchment paper, fill with any beans, and blind bake for 10 minutes. Remove the parchment and beans, and bake for another 5 minutes until lightly golden. Let cool.
• Sprinkle a thin layer of ground almonds over the tartlet bases. Arrange the stewed pear slices decoratively in the tartlets. Sprinkle a mix of brown sugar and cinnamon over the pears.
• Bake the assembled tartlets at 180°C for 12 minutes, until the pears are slightly caramelized.
• Allow the tartlets to cool slightly before serving.