Pastry: In a bowl combine GF flour, salt and Xanthan gum.

Add in the vinegar and using a knife mix in just enough water to make a dough. This will depend on your flour and the weather of the day.

Once combined add the butter and lightly mix through, so the butter retains it’s shape.

Between 2 sheets of silicone paper roll the pastry into a rectangle about 20cm by 30cm. Shortest side in front of you.

With the shortest closet to you, fold up to 1/3 of the dough. With the shortest side furthest away, fold over the top of the 1/3 to create a rectangle parcel 1/3 of the original size, now with the long side in front of you.

Turn the dough so the shortest side is in front of you again. Roll out into a rectangle about 20cm by 30cm.

Repeat folding and turning for 5 more times. If the dough gets a little warm and sticky, simply chill for 30mins, and then carry on folding and turning.

When the required number of folding is completed cut in half, cover each portion and chill for 1 hour or until required.

Frangipane: In the bowl of a food processor or stand mixer, combine butter and caster sugar and mix until light and fluffy and sugar has been dissolved.

Add the 1 egg and the vanilla extract and mix until just combined.

Add the almond meal and whiz until fully incorporated.

Slice the pear in half and remove core and stem. slice finely and evenly.

Roll out 1 portion of the rough puff pastry (reserving the rest for another time) between 2 sheets of silicone paper until you have a rough circle about 4mm thick.

In the center of the dough place half of the frangipane mix, leaving 2 – 3cm around the edge clear.

Top the frangipane mix with the sliced pear, sprinkle with the cinnamon.

In a bowl lightly whisk the remaining egg. With a pastry brush, brush the whisked egg around the exposed dough.

Carefully fold the pastry up over the pear and frangipane in a rough pleat, leaving the center exposed and brushing freshly folded pastry with egg wash.

Once folded up, with silicone paper underneath place onto a baking tray. Do a final egg wash over the whole tart and sprinkle with raw sugar.

Chill for 1 hour.

Preheat an oven to 180C.

Place the baking sheet with the tart on the middle rack in the oven. Bake for 30 – 40 minutes until the pastry has browned and blistered and feels firm, but not burnt.

To serve sprinkle with icing sugar and scatter toasted almonds. Enjoy hot or cold.