Sweet shortcrust pastry 500g Pears 6 Caster sugar 3 tbsp For the frangipane filling: Butter 75g, softened Light brown muscovado sugar 75g Ground almonds 75g Self-raising flour 50g, sifted Medium eggs 2, beaten Large orange 1, grated zest and juice For the glaze: Whisky 2 tbsp Marmalade 3 tbsp, with bits

Make 500g of sweet shortcrust pastry and put it into the fridge to rest for 30 minutes. On a lightly floured work surface, roll out the pastry to about 3mm thick, then drape it over your tin, pressing it well into the sides with your fingers. Roll your rolling pin over the top to remove the excess pastry, then put the uncooked pastry case into the fridge to rest for at least 30 minutes. Carefully peel the pears, removing all the skin but leaving the stalks intact. Slice off the bottoms so that the pears will sit upright on a flat surface. Heat 1 litre of water in a large saucepan, stir in the caster sugar and bring to a simmer. Gently lower the pears into the liquid and poach them for 20 minutes or until just soft. Remove with a slotted spoon and set aside to cool. Recipe from The Higgidy Cookbook by Camilla Stephens

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Pear and whisky tart

This pear and whisky tart recipe is a real showstopper

Camilla Stephens shares her recipe for pear and whisky tart

Serves 6

You will need

Sweet shortcrust pastry 500g
Pears 6
Caster sugar 3 tbsp

For the frangipane filling:

Butter 75g, softened
Light brown muscovado sugar 75g
Ground almonds 75g
Self-raising flour 50g, sifted
Medium eggs 2, beaten
Large orange 1, grated zest and juice

For the glaze:

Whisky 2 tbsp
Marmalade 3 tbsp, with bits

Method

Make 500g of sweet shortcrust pastry and put it into the fridge to rest for 30 minutes.
On a lightly floured work surface, roll out the pastry to about 3mm thick, then drape it over your tin, pressing it well into the sides with your fingers. Roll your rolling pin over the top to remove the excess pastry, then put the uncooked pastry case into the fridge to rest for at least 30 minutes.
Carefully peel the pears, removing all the skin but leaving the stalks intact. Slice off the bottoms so that the pears will sit upright on a flat surface. Heat 1 litre of water in a large saucepan, stir in the caster sugar and bring to a simmer. Gently lower the pears into the liquid and poach them for 20 minutes or until just soft. Remove with a slotted spoon and set aside to cool.

Recipe from The Higgidy Cookbook by Camilla Stephens

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You will need

Sweet shortcrust pastry 500g
Pears 6
Caster sugar 3 tbsp

For the frangipane filling:

Butter 75g, softened
Light brown muscovado sugar 75g
Ground almonds 75g
Self-raising flour 50g, sifted
Medium eggs 2, beaten
Large orange 1, grated zest and juice

For the glaze:

Whisky 2 tbsp
Marmalade 3 tbsp, with bits

Method

Make 500g of sweet shortcrust pastry and put it into the fridge to rest for 30 minutes.
On a lightly floured work surface, roll out the pastry to about 3mm thick, then drape it over your tin, pressing it well into the sides with your fingers. Roll your rolling pin over the top to remove the excess pastry, then put the uncooked pastry case into the fridge to rest for at least 30 minutes.
Carefully peel the pears, removing all the skin but leaving the stalks intact. Slice off the bottoms so that the pears will sit upright on a flat surface. Heat 1 litre of water in a large saucepan, stir in the caster sugar and bring to a simmer. Gently lower the pears into the liquid and poach them for 20 minutes or until just soft. Remove with a slotted spoon and set aside to cool.