Pear and almond are beautifully matched, but this tart is also delicious made with apples. If you don’t have spelt flour use plain. I prefer Conference pears for this recipe.


Method

• First prepare the pastry either by hand in a bowl or in a food processor. Mix the flour, lemon zest and sugar. Rub in the butter then add the egg yolks. Mix to form a ball. Wrap in cling film, flatten to a rough circle – this will make it easier to roll out later - and refrigerate for about 30 minutes.

• Preheat the oven to 180°C.

• Remove the cling film and roll the pastry between 2 sheets of baking parchment. Then (keeping the bottom parchment on) lay it in a 26cm (10”) tart tin and remove the baking parchment from the top.