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Preheat the oven to 175°C fan
Cut the pears away from the stalk into 4 large pieces each. Slice each one very finely into a fan shape, leaving the small tip of the pear uncut so that it holds together
Place the puff pastry on a baking sheet, prick it all over with a fork, just leaving a 1cm border clear
Arrange the pears all over the pastry, leaving the border clear. Make sure they are in a single layer, fanning them out slightly so they cover the pastry well
Place the ginger, syrup and butter in a small pan. Melt and simmer for a minute or so until thickened. Drizzle all over the pears and brush to coat
Brush the border of the pastry with the egg and scatter over the Demerara sugar
Bake until golden (25-30 mins). Check halfway through cooking - if the pears have let out a lot of liquid blot up the excess with a paper towel and continue cooking. At the same time place the almonds on a tray in the oven to toast until golden (about 6-8 mins)
When cool enough to handle cut the tart into portions and serve with ice cream and toasted almonds