1| Preheat oven to 200°C. Line a baking tray with baking paper to prevent sticking. Beat spread, caster sugar and egg yolk with electric beaters until light and fluffy. Stir in almond meal and self-raising flour.

2| Cut four 12cm rounds from just-thawed pastry and place on prepared tray. Spread almond mixture over pastry rounds, leaving a 1cm border. Thinly slice pear halves lengthways, leaving the stalk end intact. Slightly fan out each pear half, then gently place on top of almond mixture. Fold in pastry edges, pinching at 1cm intervals, to make a border.

3| Bake tarts for 18-20 minutes or until golden, then serve warm or cold dusted with icing sugar.