Poached pear dartois
	Serves 18 If the pears are fully ripened they may not need poaching first. Tha addition of saffron creates a beautiful soft yellow colouration to the pears but can be left out if you wish.		white chocolate choux tart au chocolat blueberry cheesecake steamed pecan pud pear dartois Glazed lemon tart

	Sweet pastry 460g (1lb) plain flour 230g (8oz) butter 180g (6oz) sugar 2 eggs	This pastry recipe makes enough for 18 individual tartlets or two large tarts and the filling recipe also. With the fingertips, in a large bowl, rub in the butter and the flour until the mixture is fine and resembles breadcrumbs. Mix in the sugar. Break in the egg and using a blunt knife quickly work the egg into the mixture. As it comes together use your hands to form it into a ball. Wrap it in cling film and cool and rest it in the fridge for at least two hours but one hour will do. Take a large tart tin, preferably with a removable bottom, and grease it with a little vegetable oil. Roll out your sweet paste using plenty of flour on the work surface and your rolling pin. When the pastry is larger than your tart roll the pastry onto your rolling pin and lift it carefully over the tart /tarts. Tuck the pastry into all the nooks and crannies of the tart tin and allow the pastry to overlap the edges of the tart tin. Trim the pastry. Cut a piece of baking parchment much larger than your tart tin(s), place it (them)on the pastry and fill with baking beans. Place the pastry(ies) into a hot oven for ten minutes. Take it (them) out, remove the baking parchment and beans, and put it (them) back for another 10 minutes. Take it out and cool it off. It is now ready for use.
	Poached pears 10 pears 300ml (1 cup)white wine 1 star anise or cinnamon stick 1 pinch saffron 300g (11oz)caster sugar	Peel the pears, cut them in half, core them and place them in a pan with the other ingredients. Cover with a tight fitting lid and simmer until the pears are tender. Allow the pears to cool in the poaching liquor.
	frangipane filling 300g (11oz) butter 30g (2 dessertspoons)flour 6 eggs 300g (11oz) sugar 300g (11oz) ground almonds	Warm the butter to room temperature. Add the sugar. Whisk rapidly until smooth and pale in colour. Add the eggs one at a time adding a little of the flour before each egg to avoid splitting the mixture. Fold in the almonds manually. To make the tarts fill with 2 to 3 dessertspoons of the frangipane filling or half the filling if you are making two large tarts. Cut the pears into fans and place on the frangipane. During cooking the filling will spread out. Bake for about 30 minutes in a medium to high oven or until golden brown. Serve the tart hot or cold.
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