Frangipane pear tartlets

To make the pastry, put flour, pinch of salt and sugar in the bowl of a food processor and whiz briefly. Add butter and process briefly until the mixture resembles coarse breadcrumbs. Mix egg yolk and water together and pour into the processor through the feed tube. Pulse until mixture gathers in large clumps. (Alternatively, sieve flour, pinch of salt and sugar into a bowl, cut in butter with two knives then rub in with fingertips. Mix in egg yolk and water.) Tip dough onto a lightly floured surface and knead until smooth. Wrap in plastic food wrap and refrigerate for 30 minutes.

Roll out pastry thinly on a lightly floured surface and line into 8 loose-bottomed, 10cm, metal tartlet tins (if necessary, re-roll scraps and cut out more rounds). Prick bottom of tartlets with a fork and chill until pastry is firm.

Put water and sugar in a saucepan big enough to hold the pears, and dissolve sugar over a gentle heat. Stir gently with a metal spoon towards the end. Once all the sugar is dissolved, bubble up and boil for 2 minutes.

Add peeled pears, cover with a lid and poach gently for about 30 minutes or until nearly tender; turn pears often and do not let them turn to slush. Remove pears from syrup and cool.

Preheat oven to 180°C (fan-forced). To make the frangipane filling, whip butter and sugar together in a food processor until light and fluffy. Scrape down sides of the bowl. With machine running, gradually whip in the egg and extra yolk, then the ground almonds and flour. Spoon 2-3 tablespoons frangipane into each pastry-lined tin, spreading it evenly with a knife. Leftover frangipane can be stored in the refrigerator and used within 2-3 days.

Slice pears carefully with a small sharp knife, cutting from the top by the core to the base, removing pips and core, but leaving slices attached to stalk. Put pears on top of frangipane, splaying the slices.

Bake tartlets for about 30 minutes or until pastry is golden-brown. Transfer to a cooling rack and cool for 10 minutes. Slip tartlets out of the tins and put them on a cooling rack.

Heat apricot jam in a small saucepan with lemon juice. Bring to the boil, stirring, then pass it through a metal sieve and discard lumps. The glaze, while hot, should drop from a spoon and leave the spoon coated. Thin it with a little water if necessary, or bubble it to reduce if it’s too thin.

When ready to use the glaze, reheat to boiling point and use while it is very hot. Brush pears and pastry rim with hot apricot glaze, then leave tartlets to cool completely before serving.