Pear and almond cream tart with pear liqueur

Serves 8-10 Cakes, Bread and Pastries

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Method

To make the almond cream, using an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed, scraping down the side of the bowl with a spatula, until creamy and smooth. Reduce the speed to low, then add the egg and egg yolk one at a time, making sure each addition is fully absorbed before adding the next.

Add the ground almonds and flour. Beat until just combined, then increase the speed to medium and continue to beat until light and fluffy. Add the rum and beat until smooth and well combined.

Transfer to a bowl, cover the surface with a piece of cling film to prevent a skin from forming, then refrigerate for up to 7 days.

To make the poached pears, put the sugar, vanilla pods and 500ml water in a saucepan and bring to the boil. Peel the pears, then add to the syrup, cover the pan with a lid and simmer gently for 15 minutes, or until the pears are tender but still firm to the bite. Be careful not to overcook the pears; you need to feel a bit of resistance when piercing them with a knife. Drain and cool, then cut the pears in half lengthways and remove the cores but keep the stem of one of the pears attached.

Roll out the pastry on a lightly floured work surface to a thickness of 5mm, dusting with a little extra flour if necessary to stop the dough from sticking. Line the base and sides of the tart tin with the pastry, then chill in the fridge for 30 minutes.

Preheat the oven to 180C/350F/Gas 4. Tarts filled with almond cream don’t need the pastry to be blind baked, so spoon the almond cream into the pastry shell until about three- quarters full. The volume of the almond cream will vary, depending on how much it was beaten, so you might have some leftover.

Cut each pear half into four wedges and arrange on top of the almond cream. Place the wedge of pear with the stem attached in the centre of the tart. Bake for 40 minutes, or until golden. Meanwhile, to make the liqueur syrup, put 250ml water, the sugar and pear liqueur in a small saucepan and bring to the boil. As soon as the tart comes out of the oven, brush a small amount of the liqueur syrup over the pears, but not too much or the tart will go soggy.

You have probably eaten this tart before, so you may have your preferred way to serve it. I am not a big fan of eating it warm, because the flavour of the pear tends to get overpowered by the sweetness of the almond cream, so I like to serve it cold, perhaps with a strong coffee or even a glass of crisp white wine.