Pear Tart with Marzipan Cream Draft

How I make it

Dough and pears

1. Pulse all the dough ingredients except the yolks in a food processor until crumbly.

2. Add the yolks and process until the dough comes together in coarse crumbs.

3. Gather into a ball, wrap in plastic and chill for 30 minutes.

4. Poach the pears in the wine with the sugar until slightly tender but still holding their shape. Drain.

Blind baking

1. Roll the dough into a round about 12 inches (30 cm) across and line the bottom and sides of the tart pan.

2. Preheat the oven to 340°F (170°C).

3. Cover the dough with parchment paper and fill with dried beans.

4. Bake for about 15 minutes, until the crust is set but not browned. Remove the weights and let cool.

Marzipan cream and assembly

1. Process the sugar and butter in the food processor.

2. Add the almond paste, eggs, brandy and almond flour. Once even, add the flour and process until smooth.

3. Pour the cream into the baked crust and arrange the pears on top.

4. Bake for about 45 minutes, until golden.

5. Brush with the melted jam, cool and serve.

What I've learned

• I sometimes swap the pears for berries or sliced persimmons, scattered or arranged over the cream and baked the same way.
• Plastic wrap can stand in for the parchment under the beans.