Frangipane Pear Mince Pie Tart

Tart base 

1. In a large bowl, combine the flour, ground almonds, sugar, and salt. Add the chilled vegan butter and rub it in with your fingers until the mixture resembles breadcrumbs.
2. Gradually add cold water, 1 tablespoon at a time, until the dough just comes together. Shape into a disc, wrap in cling film, and chill for 30 minutes.
3. Preheat your oven to 160°C/320°F/Gas Mark 3.
4. Roll out the chilled dough on a floured surface to fit a 9-inch tart tin. Press it evenly into the base and up the sides. Trim any excess. Prick the base with a fork.
5. Line the tart base with baking paper and fill with baking beans or weights. Blind bake for 10 minutes, then remove the paper and weights, Set aside to cool slightly.

Frangipane filling

1. Prepare the flax eggs by mixing the ground flaxseed with water in a small bowl. Set aside for 5 minutes to thicken.
2. In a large bowl, cream together the dairy-free butter and coconut sugar until light and fluffy. Add the almond extract and stir in the prepared flax eggs until well combined.
3. In a separate bowl, mix the ground almonds, plain flour, and baking powder. Gradually fold the dry mixture into the butter mixture until smooth. Stir in the lemon zest and mincemeat.

Assembly

1. Spoon the frangipane filling into the cooled tart base, spreading it evenly.
2. Arrange the thinly sliced pears on top of the filling in a decorative, slightly overlapping pattern. Sprinkle the pears with sugar for caramelization and add some flaked almonds.

Baking 

1. Bake the tart in the preheated oven at 180°C/160°C fan/gas mark 4 for approximately 45 minutes, or until the frangipane is set and golden, and the pears are tender.
2. Remove the tart from the oven and let it cool completely before slicing.

Optional finishing touches

1. Brush the pears with a little maple syrup or apricot jam while warm for a glossy finish.
2. Sprinkle with flaked almonds for added crunch.
3. Serve with a dollop of vegan cream or a scoop of dairy-free ice cream for extra indulgence.