Poaching liquid for pears

½ orange sliced

½ lemon sliced

1 stick cinnamon

5 star anise

6 cloves

6 black peppercorns

2 cans of pear quarters in juice

2 sheets sweet shortcrust pastry

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Crumble

120 gm butter

½ cup soft brown sugar

160 gm plain flour

1 tsp Vanilla essence

Pinch ground cinnamon

¼ lemon, zested

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Tart filling/ batter

2 eggs room temp

145 gm soft brown sugar

35 gm plain flour

125 gm unsalted butter

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Method

Pour pear juice into a medium pot and set aside fruit

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Add remaining ingredients to pear juice and bring to the boil over a medium heat, allowing to infuse for 20 minutes

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Reduce heat, and add the pears to the liquid to poach for 20 minutes. Remove from heat and allow to cool

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Line a pie dish (9” or 22 cm x 3.5 cm) with pastry and ensure that you overlap the dough on the top edge

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Rest in the fridge for 40 minutes

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Bake blind at 180 deg C until a light golden colour (approximately 20 minutes)

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To make the crumble, melt butter

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Add melted butter to the rest of the ingredients and mix until it forms a crumble

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To make the tart filling, whisk on high speed the eggs, sugar and flour until pale

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Melt the butter and then continue to cook it until a nut-brown butter is achieved

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Place the mixer onto speed 1 and slowly add the brown butter, mix until just incorporated

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To assemble

Arrange the sliced pears in the tart ring with the bottom of the pear at the edge of the tart

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Pour the tart filling on top of the pears

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Sprinkle the crumble on top of the filling mixture

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Bake at 160 deg C in a fan oven for approx. 45 minutes

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Check the tart to see if it is cooked by placing a wooden skewer into the centre and comes out clean

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Remove from the oven and with a thin small knife, trim the top edge of the sweet paste off

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Allow to cool, add a light dusting of icing sugar and serve with soft whipped Chantilly cream and or vanilla ice cream