Pear and rum tart recipe

Freelance feminist writer Cat Anderson served a fruity tart for her dessert on Come Dine With Me Belfast

Serves 5

Ingredients

5 pears, peeled

For the pastry

90g butter
50g caster sugar
Pinch of salt
1 vanilla pod, seeds only
1 egg, beaten
30g ground almonds
210g plain flour

For the pear poaching mixture

300g honey
250g caster sugar
1 bay leaf
2 cloves
750ml white wine
8-10 peppercorns
500ml water

For the frangipane mixture

25g unsalted butter
25g caster sugar
1 egg yolk
40g ground almonds
25g plain flour
Shot of rum

Method

For the pastry, combine the butter, sugar, salt, vanilla, egg, ground almonds and flour. Bring together into a dough then wrap in cling film and chill for 2 hours.
Roll the pastry out on a lightly floured surface and use to line 5 individual tartlet moulds. Prick the base and return to the fridge for 30 minutes.
Preheat the oven to 160°C/gas mark 2½. Bake the pastry cases for 20 minutes then remove from the oven and allow to cool.
Bring the ingredients for the pear poaching mixture to a simmer in a deep saucepan, then add the pears, cover and simmer for 30-45 minutes until soft. Once soft, remove the pears and scoop out the cores from the bottom using a melon baller.
Mix all the ingredients for the frangipane together, adding enough flour to get a custard-like consistency. Spoon the mixture into the tart cases and bake for 10 minutes to firm.
Lower the oven temperature to 150°C/gas mark 2. Slice the pears vertically and lay onto the frangipane. Return the tarts to the oven for 20 minutes, then serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.