For the pastry, place the flour, caster sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the water and process until pastry comes together. Turn onto a lightly floured surface and knead lightly until base is smooth. Shape into a rectangle. If it’s a warm day, wrap in greaseproof paper and refrigerate 15 minutes until firm enough to roll out
Place a large flat tray in the oven. Preheat oven and tray 200°C fan forced. Roll the pastry out on a sheets of baking paper to form a 16cm x 34cm rectangle
Process the sugar and macadamia nuts until finely chopped. Add butter, egg yolk and vanilla and process until mixture comes together. Carefully spread the macadamia mixture over the pastry leaving a 1/2cm boarder around all four edges
Arrange the pears over macadamia mixture. Fold the pastry edges up to secure the filling Brush the top of the pastry with water. Sprinkle white sugar over the pears and pastry.
Lift the tart, still on the paper, onto the hot tray. Bake for 28-30 minutes or until pastry is golden and crisp. Stand 10 minutes to cool slightly. Serve warm or room temperature with ginger cream
For the ginger cream, beat 300ml cream to soft peaks. Add 1 tbs grated fresh ginger and sugar to taste, whisk with a balloon whisk until just thick
You can replace the macadamia nuts with pistachio or roasted hazelnuts.