Poached pear and almond tart

Bring the water, sugar, vanilla and lemon peel to a simmer. Peel, halve and core the pears.

Poach gently for 15 to 20 minutes, until a knife slides in easily. Cool in the syrup. You can do this a day ahead.

Beat the butter and icing sugar until smooth but not fluffy. Mix in the ground almonds and salt, then the egg.

Add the flour and mix only until the dough comes together. Flatten into a disc, wrap and chill for at least 2 hours.

Roll out to 3 mm between two sheets of baking paper and line a 23 cm tart ring set on a lined tray. Press into the corners, trim the edge and chill for 30 minutes.

Heat the oven to 170°C (150°C fan). Line with paper and baking beans and bake for 15 minutes, then 5 minutes without, until set but still pale.

Beat the butter and sugar, add the eggs one at a time, then fold in the almonds, flour and rum. Spread evenly in the shell.

Pat the pears dry and slice each half crossways into thin slices, keeping the shape. Press down gently to fan them and arrange like the spokes of a wheel.

Raise the oven to 190°C (170°C fan) and bake for 35 to 40 minutes, until the frangipane is puffed, golden and set.

Warm and sieve the jam, brush it over the warm tart and scatter the edge with toasted flaked almonds.