Pear and Almond Glazed Tarts

You can prepare this pud well in advance – you can even bake the tarts and reheat them, but they are nicest baked then eaten. However, you can do all the messy work and get everything washed up in advance, so I don’t see much point pre-baking the individual tarts anyway. It is such a help being able to buy ready rolled-out puff pastry. This is an ideal pud to make in the autumn, when pears are in their natural season. You need firm pears, not too ripe.