Pear tart recipe
 This delicious dessert was served at an Elizabeth II hosted dinner at Buckingham Palace in 2005 as part of the Olympic bid. Equipment: You will need a 23cm/9in loose-bottomed tart tin and baking beans. 400g/14oz sweet shortcrust pastry1 free-range egg, beaten 400g/14oz sweet shortcrust pastry 1 free-range egg, beaten 4 ripe pears, peeled, cored and cut into thin wedges2 lemons, juice only75g/2½oz softened butter75g/2½oz golden caster sugar75g/2½oz ground almonds1 free-range egg yolk2 tbsp pear liqueur or brandy3 tbsp apricot jam 4 ripe pears, peeled, cored and cut into thin wedges 2 lemons, juice only 75g/2½oz softened butter 75g/2½oz golden caster sugar 75g/2½oz ground almonds 1 free-range egg yolk 2 tbsp pear liqueur or brandy 3 tbsp apricot jam Method Preheat the oven to 180C/160C Fan/Gas 4. Line the tart tin with the pastry, cover with a sheet of greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the baking beans and paper, brush the pastry with the beaten egg and bake for a further 10 minutes. Set aside to cool.To make the filling, toss the pears in the lemon juice to stop them from going brown. Beat together the butter, sugar, ground almonds, egg yolk and pear liqueur (or brandy) until smooth. Spoon into the pastry case, then spread out in an even layer. 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 saucepan until loosened, then pass it through a sieve into a bowl. Carefully remove the tart from the tin and brush the top generously with the jam. Leave to cool before slicing and serving. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the tart tin with the pastry, cover with a sheet of greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the baking beans and paper, brush the pastry with the beaten egg and bake for a further 10 minutes. Set aside to cool. Line the tart tin with the pastry, cover with a sheet of greaseproof paper and fill with baking beans. Bake for 15 minutes, then remove the baking beans and paper, brush the pastry with the beaten egg and bake for a further 10 minutes. Set aside to cool. To make the filling, toss the pears in the lemon juice to stop them from going brown. Beat together the butter, sugar, ground almonds, egg yolk and pear liqueur (or brandy) until smooth. Spoon into the pastry case, then spread out in an even layer. Arrange the pears in overlapping rings, starting from the outside edge of the tart and working inwards. To make the filling, toss the pears in the lemon juice to stop them from going brown. Beat together the butter, sugar, ground almonds, egg yolk and pear liqueur (or brandy) until smooth. Spoon into the pastry case, then spread out in an even layer. 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 saucepan until loosened, then pass it through a sieve into a bowl. Bake for 30 minutes and then set aside to cool. As the tart cools, heat the jam in a small saucepan until loosened, then pass it through a sieve into a bowl. Carefully remove the tart from the tin and brush the top generously with the jam. Leave to cool before slicing and serving. Carefully remove the tart from the tin and brush the top generously with the jam. Leave to cool before slicing and serving.