Instructions: Rub the butter into the flour, icing sugar and the salt. Add the egg yolks and form a ball. Wrap in cling film and leave for half an hour.

Roll out and line a 9 inch detachable bottomed tart dish. Line with greaseproof paper, fill with baking beans and bake at approximately 170 C/325 F/gas mark 3 for 10 minutes, then uncover for another 10 minutes until the base is turning golden and cooked through.

In a saucepan put the red wine, sugar, cinnamon stick, bay leaf, cloves, orange rind and boil for 10 minutes.

Place the pears in the pan, add enough water to cover. Simmer for 5 minutes or until the pears begin to soften. Leave to cool in the liquid overnight or for a minimum of 4 hours.

Take the pears out of the liquid and set aside. Boil the liquid down to a syrup, this will be used for glazing the tart once it is cooked.

Mix all the almond mixture ingredients together. Place the pears in the tart and pour over the mixture. Glaze with the pear poaching liquid.

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