Pear tart recipe - Recipes - BBC Good Food

Heat the oven to 200C/fan 180C/gas 6. Put the sugar in a pan with 400ml water. Heat until dissolved then slip in the pears and poach for 5-10 minutes until just tender, drain and cool.

Roll the pastry out to the thickness of a 20p and use to line a tart tin (rectangular approx 12cm x 30cm or round approx 18cm). Bake blind for 15 minutes then take out the foil and beans and recook for 5 minutes or until there are no raw patches left. Cool a little.

Roll the marzipan out to £1 coin thickness then cut a shape so it roughly fits the bottom of the tart tin (patch in any gaps with extra marzipan). Put the pears cut-side down on the marzipan, making sure they are spaced evenly. Sprinkle over the demerara sugar and bake for 25-30 minutes or until the pears are cooked through and the marzipan has browned and puffed up.