Pear Bourdaloue Tart

Make the pâte sucrée: rub the cold butter into the flour and salt until it resembles coarse breadcrumbs. Add the icing sugar, egg yolk and cold water, and mix until the dough just comes together. Shape into a disc and wrap tightly in cling film.

Refrigerate the dough for at least 1 hour, or overnight.

Make the poaching syrup: combine the water, caster sugar, vanilla pod and seeds, lemon zest, lemon juice and cloves in a wide saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.

Add the pear halves to the simmering syrup and poach for 12–15 minutes, turning once, until a skewer passes through without resistance but the pears still hold their shape.

Remove from the heat and allow the pears to cool completely in the syrup.

Make the brown butter: melt the butter in a small light-coloured saucepan over medium heat, swirling frequently, until the foam subsides and the milk solids turn a deep amber and smell nutty, about 5–7 minutes.

Pour immediately into a bowl and leave to cool to room temperature.

Beat the cooled brown butter and caster sugar together with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.

Fold in the ground almonds, flour, rum and almond extract until fully combined. Refrigerate the frangipane while you prepare the shell.

Preheat the oven to 180°C, or 160°C for a fan oven, or 350°F. Roll the chilled dough on a lightly floured surface to 3mm thickness and line a 23cm loose-bottomed tart tin, pressing gently into the edges. Trim the overhang and prick the base all over with a fork.

Line the tart shell with baking parchment and fill with baking beans or rice.

Blind bake for 15 minutes until the edges are set and just beginning to colour.

Remove the baking beans and parchment and return the shell to the oven for a further 8 minutes, until the base is dry and pale golden.

Remove and allow to cool slightly.

Spread the frangipane evenly into the tart shell. Lift the pears from the syrup and pat dry thoroughly with kitchen paper. Slice each pear half crosswise into thin slices, keeping the shape intact, then fan each half gently and arrange on top of the frangipane, pointed ends toward the centre. Scatter the flaked almonds over the frangipane between the pears.

Bake at 180°C for 30–35 minutes, until the frangipane is deeply golden, puffed, and a skewer inserted into the centre comes out clean.

Warm the apricot jam and water together in a small saucepan over low heat, stirring until smooth, then press through a sieve. Brush the glaze generously over the pears and frangipane while the tart is still warm.

Allow the tart to cool to room temperature before unmoulding and serving.