1

Preheat the oven to gas mark 5/190ºC/fan 170ºC. Mist a 25cm (10in) flan tin with cooking spray and line with the filo sheets, misting lightly with spray between each layer and angling each sheet so that all the sides of the tin are covered.

2

Beat the sugar and low fat spread together until smooth, then gradually beat in the egg. Fold in the flour and ground almonds, then the milk and almond extract.

3

Scrape the mixture into the lined flan tin and spread across the base. Arrange the pear halves on top, pressing down lightly (depending on their size you may not need to use them all). Place in the oven for 30 minutes, or until the sponge is risen and golden.

4

For the glaze, heat the sugar with 1 tbsp water to dissolve, then simmer for 1–2 minutes to make a light syrup. Turn off the heat and stir in the vanilla seeds. Brush over the top of the tart while still warm. Serve the tart warm or cold. It will keep well for 2 days, covered, in a cool place.