Spanish pear tarts with pedro ximenez syrup

Step 1

For pears, peel, halve and core fruit, leaving stems intact. Pare 2 strips of rind from lemon and set aside, then halve lemon and rub over the pears to keep them from browning. Place sugar, rind, cinnamon, vanilla pod and seeds in a pan with 11/4 cups (310ml) water. Stir over low heat until sugar dissolves. Add sherry and pears, then cover surface closely with baking paper cut to fit. Increase heat to medium-low. Simmer for 15-20 minutes (depending on ripeness) until pears are tender. Chill pears in the liquid overnight.

Step 2

The next day, place flour, butter, almond meal, aniseed and 2 tablespoons icing sugar in a food processor with 1/2 teaspoon salt. Process until mixture resembles breadcrumbs. Add egg and vanilla and process until it comes together in a smooth ball. Enclose pastry in plastic wrap. Chill for 30 minutes.

Step 3

Grease six 10cm loose-bottomed tart pans. Divide dough into 6 pieces, roll out to 3mm thick, then use to line the pans. Chill for a further 15 minutes.

Step 4

Preheat oven to 180°C. Line pastry with baking paper and fill with pastry weights or uncooked rice, then blind-bake for 10 minutes. Remove paper and weights and cook for a further 3-5 minutes until pastry is crisp and golden. Allow to cool.

Step 5

Meanwhile, remove pears from syrup and transfer syrup to a saucepan. Bring to the boil, then simmer over medium-low heat for 15-20 minutes until thick and syrupy. Cool. Slice each pear lengthways almost to the top, leaving stem-end intact.

Step 6

Combine mascarpone, yoghurt and remaining 1/3 cup (50g) icing sugar, then spread into tart cases. Place 2 pear halves on top, fanning out slices, then brush with the reduced syrup just before serving. If desired, drizzle plates with chocolate.