‘This pear and whisky tart recipe is perfect to pull out at those moments, when we still want a bit of warmth from our puddings. The snap of whisky and the dumpy pears sitting hugger-mugger in frangipane are just the thing to cheer up a dark winter’s day,’ says Camilla Stephens, author of The Higgidy Cookbook.
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
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.