Well, the topping was not so flapjacky, but still very tasty! From Good Food magazine Feb 2012...
I think we took it out of the tin too early as the pastry just dropped off at the slightest touch! Either that or my pastry was too short...
500g block dessert pastry (I made my own pastry - 250g plain flour, 125g butter, 2 dessert spoons icing sugar, bind with 1 egg yolk and a tbspn cold water. I did have to add extra water on top of that but very slowly to make sure not too much. Then wrap in clingfilm and chill for 30 minutes)
5 pears, peeled, cored and sliced (I used conference pears which were quite crisp, but didn't taste very peary in the tart. Perhaps need riper pears or a different variety)
25g golden caster sugar, plus extra for sprinkling
large pinch mixed spice
flaked almonds, to finish
pouring cream or custard to serve
140g porridge oats
50g plain flour
50g ground almonds (if your pears are really ripe and juicy, it's a good idea to sprinkle an extra layer of ground almonds over the pastry before adding the pears)
100g golden caster sugar
140g cold butter, diced
3 tbsp golden syrup
1. Heat oven to 180C/160C fan/gas 4. Roll out the pastry and use to line a 23cm tart tin (mine was a deep one), leaving a sight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, trim the pastry, then return to the oven for 10 mins more or until the pastry is biscuity brown.
2. Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingertips until you have a soft mixture. Stir in the golden syrup.
3. Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears - push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins.