Make the chia egg by mixing 1 Tbsp of ground chia seeds with 3 Tbsp of water. Mix well. Set aside.

To prepare the syrup, pour 1 litre [US 4 cups] of water in a large saucepan. Add 300g of caster sugar [10.5oz /US 3 1/2 cups] and 1 lemon juice. Bring to a boil.

Preheat the oven to 200°C/400°F/Gas 6.

Peel, cut in half and core the pears. Poach for 8 minutes in syrup. Drain and set aside.

Roll out the puff pastry to fit a rectangular tart tin. Approximatively 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch).

Make filling by mixing together ground almond, 100g caster sugar, coconut oil, chia egg, vanilla extract and flour. Blend until the filling is spreadable.

Spread the filling evenly on top of pastry.

Arrange the pears on top of filling. The tops of the pear halves should face each other so that to make 2 rows. This way you will be able to cut 8 slices containing a half pear each.

With a sharp knife, carefully cut each pear half crosswise into 1cm [3/8-inch] thick slices. Give a gently push (from bottom to top of each pear half) to very slightly spread out the slices.

Sprinkle with flaked almonds.

Cook for around 30 mins until golden.

Once cooked removed tart from the oven. Heat the apricot jam in a pan.

While the tart is cooling down, brushed warm apricot jam on top to give it a beautiful shine.