- Preheat the oven to 200°C. Grease a 25cm pie dish.
- Roll the pastry out onto a floured surface and scatter the cheddar evenly over it. Work the cheese into the pastry and line the greased dish. Trim off any excess pastry.
- Place a disc of grease-proof paper on the pastry and fill it with blind baking beans. Bake for 15 minutes, then remove the baking beans and paper. Return the pastry case to the oven for a further 5 minutes, then remove and allow to cool.
- Meanwhile, cream the butter and sugar together in a mixer, followed by the eggs, sieved flour and ground almonds.
- Spread the jam on the pastry and add half the frangipane filling, spreading it gently to the edges. Drain the pears, cut them into wedges and arrange them on top of the filling. Pour the remaining frangipane around the pears. Sprinkle with flaked almonds and bake for 30 minutes.
- Allow cooling in the tin and serve.
