Use ripe pears for this tart which is best served with vanilla ice cream. The recipe makes 2 tarts to serve 6-8 each but the recipe is easily halved to make 1 tart.

Next poach the pears ... line the tart tin with it, prick lightly with a fork, flute the edges and chill again until firm. Bake blind for 15-20 minutes. Make the frangipane. Cream the butter ...

This pear and almond tart with swirls of melted chocolate marbled through it is served either warm or cold in generous wedges with a dollop of cream ... the almond batter. Bake on the baking ...

Arrange the pears in overlapping rings, starting from the outside edge of the tart and working inwards. Bake for 30 minutes and then set aside to cool. As the tart cools, heat the jam in a small ...