Poached Pear & Almond Tart

Prep time: 1 hr 20 mins | Serves: 8

Ingredients

• 4 pears (about 600g), peeled, halved & cored

• 1000g water

• 250g caster sugar

• 1 cinnamon stick

• 1 vanilla pod, split

• 250g plain flour

• 120g unsalted butter, chilled & diced

• 80g icing sugar

• 2 egg yolk (40g)

• Splash cold water - if needed

• 120g ground almonds

• 120g unsalted butter, softened

• 120g caster sugar

• 2 eggs (100g)

• 15g plain flour

Method

1. Place the water, caster sugar, cinnamon stick and vanilla pod in a pan. Bring to a simmer, add the pears and poach for 15–20 minutes until tender. Cool in the syrup.

2. For the pastry, Beat the egg yolk and icing sugar together untill smooth the and the butter and continue, cut and fold in the flour and softly knead together using a touch of water if necessary.

3. Roll out the pastry and line a 23cm tart tin. Chill again for 15 minutes, then blind bake at 180°C for 15 minutes. Remove baking beans and bake for a further 5 minutes.

4. For the almond cream, beat the butter and caster sugar until pale. Mix in the Beaten eggs gradually, then ground almonds, and flour until smooth.

5. Spread the almond cream into the tart shell. Slice the poached pears thinly and arrange them on top in a fan shape.

6. Bake at 170°C for 35–40 minutes until golden and set. Cool slightly before serving warm or at room temperature.

Storage

Once cool, store your tart in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm gently in the oven before serving if desired.