Pear and Whiskey Tart 

At some point during December my family is through with mincemeat. I tend to pull out this tart at moments like these when we still need a bit of warmth from our puddings. The snap of Whiskey and dumpy pears sitting huggermugger in frangipane is just the thing.

  • Serves 6


  • 1 quantity of sweet shortcrust pastry
  • 3 tbsp caster sugar
  • 75g butter, softened
  • 75g light brown muscovado sugar
  • 75g ground almonds
  • 50g self-raising flour
  • 2 medium eggs, beaten
  • 1 large orange, zest and juice of
  • 2 tbsp whiskey
  • 6 dumpy, ripe pears

For the Glaze:

  • 2 tbsp whiskey
  • 3 tbsp marmalade with bits

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