Pear, vanilla and praline tart

Method

1. Heat the oven to 180°C/160°C fan/ gas 4. For the pastry, sift the flour and a pinch of salt into a large mixing bowl. Grate in the butter and mix with your fingertips to the consistency of fine breadcrumbs. Mix in the sugar, then add the egg yolks. Combine into a dough, adding a splash of ice cold water to bring it together (see tips). Wrap the pastry in cling film, then chill, along with a loose-bottomed 24cm x 5cm deep tin, for 1 hour.
2. Meanwhile, put all the nuts on a non-stick baking tray and toast in the oven for 8-10 minutes until golden but not brown. Remove from the oven and leave to cool.
3. When the pastry has chilled, dust a work surface with flour. Unwrap the pastry and roll out into a circle the thickness of a pound coin – it must be large enough to fit the tin.
4. Take the tart tin out of the fridge and loosely wrap the pastry around a rolling pin. Lift directly on top of the tin, then unroll gently into the tin, making sure it doesn’t tear. Gently press the pastry into all the flutes and edges, leaving an overhang. Chill in the freezer for 15 minutes.
5. Remove the tart case from the freezer and line with baking paper. Fill with baking beans or rice and bake for 15-20 minutes until the pastry edge is pale golden and crisp. Remove the beans/rice and paper, then return the tart case to the oven for 2-3 minutes until the pastry feels sandy and there are no grey patches. Set aside. Turn the oven to 160°C/140°C/gas 3.
6. Blend the cooled nuts in a food processor or blender until finely ground – keep an eye on them and stop as soon as they’re ground or they’ll become oily. Transfer to a large bowl and add the butter, sugar and vanilla extract. Beat with a wooden spoon or electric mixer until well combined and a little paler. Using a large metal spoon, slowly fold in the eggs.
7. Arrange the pear halves cut-side down in an even pattern in the case. Spoon the hazelnut and almond mixture on top of the pears, then bake for 55-65 minutes until golden. 8. Leave the tart to cool slightly, then carefully remove from the tin to cool further. Serve warm or at room temperature with a dollop of crème fraîche.