1 tbsp lemon juice
3 firm conference pears (about 500g/1lb 2oz)
plain flour, for rolling
150g/5½oz caster sugar
15g/½oz flaked almonds
150g/5½oz ground almonds
1 tsp icing sugar, to sift
50g/1¾oz self-raising flour
100g/3½oz plain dark chocolate, broken into pieces
150g/5½oz softened butter
3 free-range eggs
500g/1lb 2oz chilled ready-made puff pastry block