Jose Pizarro’s recipe for poached pear and almond tart with PX caramel

In Spain, vermut is traditionally enjoyed as an aperitif, while pedro ximénez is often poured at the end of a meal, alongside dessert or a piece of cheese, say. In this tart, however, they come together to tell the story of the Spanish table in the form of pudding. We have a wonderful tradition of fortified wines, and while lighter sherries often hog the limelight, vermut and pedro ximénez deserve just as much attention. They’re both made from wine, but each brings something completely different to a dish. Here, vermut, which is infused with herbs and spices, gently perfumes the pears, while PX, with its rich raisin, fig and caramel notes, introduces a flavour that’s impossible to resist.

Poached pear and almond tart with PX caramel

Prep 15 min
Cook 1 hr 50 min
Chill 30 min+
Serves 10-12

750ml bottle red vermut – I like Lustau Vermut Rojo, but any vermut rojo will do, or standard red vermouth
3 tbsp runny honey
1 vanilla pod, split and seeds scraped out
Pared zest of 1 orange
4 just-ripe medium-sized dessert pears (williams or comice, say), peeled
Cream or creme fraiche, to serve

For the pastry
225g plain flour, plus extra for dusting
110g cold unsalted butter
50g caster sugar
2 egg yolks

For the filling
100ml pedro ximénez
2 tbsp caramel sauce (Sainbury’s does a good one), or dulce de leche
1 pinch flaky sea salt
125g unsalted butter, softened
125g caster sugar, plus 2 tbsp extra for the glaze
2 medium eggs
125g ground almonds
1 tbsp plain flour

Put the vermut, honey, vanilla pod and seeds, orange zest and 300ml water in a pan just big enough to hold the pears snugly. Bring to a simmer, then add the pears and leave to poach gently for 20-25 minutes, until glassy-looking and just tender to the tip of a knife. Take off the heat and leave the pears to cool in the liquid.

Meanwhile, in a food processor, pulse the flour, butter and sugar until they resemble breadcrumbs. Add the egg yolks and pulse again briefly to make a dough; if need be, add up to two teaspoons of water to help bring it together. Tip out on to a lightly floured surface, quickly shape into a ball, then press down into a flat disc. Wrap in baking paper and chill for at least 30 minutes.

Roll out the pastry on a lightly floured surface, then use it to line a greased deep, fluted 23cm tart tin; the pastry will be very soft, so if it breaks, just press it back together with your fingertips. Return to the fridge to chill again.

In a small pan, bring the PX to a simmer, then reduce until there’s only about two tablespoons of sticky liquid left. Tip into a bowl, blend with the caramel sauce and a pinch of salt, then spread the PX mix all over the base of the tart case, and chill again.

Heat the oven and a baking sheet to 190C (170C fan)/375F/gas 5. Lift the cooled pears out of the poaching liquid, pat dry, then cut in half lengthways and scoop out the cores. Turn each pear half on to its flat side, then cut a few times across its width without slicing all the way through. Press down gently to fan out the slices, then pat dry again.

Whisk the softened butter and caster sugar until light and fluffy, then work in the eggs, almonds and flour. Spread this evenly over the caramel layer in the tart case, then neatly top with the pear halves pointy ends in, and gently press them into the almond layer.

Bake for 45 minutes on the heated tray, then cover with foil so the pastry doesn’t brown too much and bake for 15 minutes more, until set all the way through.

Meanwhile, put 300ml of the pear poaching liquid in a pan, add two tablespoons of sugar, bring slowly to a boil, then reduce to a glossy, sticky glaze.

Leave the tart to cool for 10 minutes, then remove from its tin and put on a rack. Once it’s just warm, brush the vermut glaze over the top and serve with cream or creme fraiche.