This is such a simple tart that looks very impressive. Anything that makes you look like a really accomplished baker for very little effort is always a winner in my book. If you are gluten free, just sub the flour for the same quantity of ground almonds.
Sift the icing sugar and flour together into a bowl.
Add the lemon zest and ground almonds and mix together.
Lightly whisk the egg whites till frothy and add the melted butter and mix together.
Combine the dry ingredients with the egg whites and butter and fold in.
Peel, core and slice the pears into quarters.
Lightly grease and flour a 25cm fluted loose bottom tart tin and heat oven to 200.
Add the egg and almond mixture to the tin and arrange the pear slices neatly on top.
Sprinkle with the flaked almonds.
Bake the tart for 15 minutes on 200, then lower the oven to 180 and cook for a further 10 to 15 mins (turn the tin to ensure an even colour).