Step 1 Crust: Add flour and butter to a mixing bowl and mash together with a cold metal whisk until it is the consistency of breadcrumbs (you can use your hands but your body heat might start to melt the butter).

Step 2 Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is in a smooth ball of dough (do not over work). Wrap this in cling film and rest in the fridge for at least 30mins.

Step 3 While you wait, set up the tart tin by greasing it with the extra margarine and then coat it in a dusting of flour (using a sieve). Shake of the excess.

Step 4 Cover a clean surface with a dusting of flour and unwrap the pastry. Use a rolling pin to roll the pastry out to about 4mm thick.

Step 5 Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case (delicately). Trim the edges and pre-heat the oven to 160C (325F).

Step 6 Prick holes in the bottom of the pastry using a fork and then wrap case with cling film and rest in the fridge for another 20minutes.

Step 7 Unwrap the pastry then get a piece of non-stick baking paper and put it on the pie crust. Weigh it down with ceramic baking beans/lentils/rice.

Step 8 Bake in the over for 25 minutes. Remove the lentils/beans and then cook for another 15 mins (until it is lightly golden brown).

Step 9 Poached pears: Peel the pears and cut them in half. Add the 300g of sugar to 1 L of water with the pears. Bring the water to a gentle boil and simmer for 20 minutes.

Step 10 Remove the pears and dry them off. Allow them to cool and then delicately slice the pears ready for placing them on the frangipane.

Step 11 Frangipane: In the bowl of a stand mixer fitted with the whisk attachment, whip the aquafaba until it is glossy and forms ribbons when spooned (about 10 minutes on high speed).

Step 12 Add the sugar, oil and almond extract and whisk again briefly to combine. Remove the bowl and fold in the flour, baking powder, cornstarch and ground almonds until completely combined. The mix will be a very thick paste at this stage. Add the soy milk and mix to thin out the frangipane. Set aside.

Step 13 Pour the frangipane mix into the tart shell. Place the sliced pears on top of the frangipane and gently push them into it.

Step 14 Bake for 30 minutes or until the pie filling shakes like jelly (firm but with a little jiggle). If the edges begin to brown too quickly, cover them in foil. Take out the oven to cool for a couple hours.

Step 15 Serve at room temperature.