Instructions: Lightly grease a 25cm flan tin.

Make the shortbread

Place the flour in a bowl and rub in the butter un the mixture resembles fine breadcrumbs.

Stir in the sugar make a well in the centre and mix in the egg yolk to bind.

Gather up the mixture in your hands and pr into a ball.

Roll out between two sheets of waxed paper remove the waxed paper and line the flan tin with the shortbread using your fingers to press it in.

Cover with plastic film and chill for 30 minutes.

Meanwhile preheat the oven 200C/400F/Gas Mark 6. Core a quarter the pears and place in a bowl of water.

Cream the butter sugar with an electric whisk until light and fluffy.

Beat in the egg then the almonds and flour.

Spread evenly over the chilled base.

Drain and dry the pear quarters then taking care not to cut through the narrow end make thin parallel cuts across each one.

Carefully lift with a palette knife and arrange the filling like the spokes of a wheel.

Halve a kumquat and slice the rest.

Place one half in the centre cut the other into slices then arrange all the slices around the pears.

Bake for 10 minutes reduce the temperature to 180C/350F/Mark4 and bake for 20-25 minutes until golden brown.

In a small pan gently heat the jam or jelly and lemon juice for 12 minutes then pass through a fine sieve into a bowl.

Remove the tart from the oven and brush over the glaze while still hot.

Serve warm or at room temperature with thick greek yoghurt.

Serves 8

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