Mulled wine adds a warming note to the pears with all the rich flavours of the spices. If you don’t want to make the mulled wine from scratch there are plenty of pre-made versions around in autumn and winter.
- 500g frozen shortcrust pastry, thawed
- 3 pears, peeled (we used Packhams as they have a large base)
- 142ml (1/4pt) double cream
- 250ml (8fl oz) custard, chilled
- 500ml (17fl oz) red wine
- Rind and juice of one orange
- 100g (4oz) sugar
- 1 cinnamon stick
- 3 cloves
- 2 tbsp redcurrant jelly
Preheat oven to 200°C/400°F/gas 6.
Roll out the pastry to line a 20cm (8in) flan tin or ring, then chill for 15-20 mins.
Line with baking parchment so that it overhangs. Fill with baking beans and bake blind for 15 mins, then remove the paper and beans and cook for a further 5 mins or until the pastry is golden brown. Allow to cool.
Meanwhile place the wine, sugar and spices in a large pan. Heat to dissolve the sugar, then bring to the boil. Add the peeled pears to the wine mixture and simmer until they are tender, turning them occasionally to ensure they are coated evenly with wine.
Remove the pears from the pan and allow them to cool. Keep the mulled wine to one side.
Whip the double cream until it is thick and then stir in the custard. Spread the mixture in the base of the flan case. Cut the pears in half and remove the cores. Make five to six slices in each pear, keeping the point intact. Arrange on top of the tart.
Heat together the retained wine and redcurrant jelly, and spoon over the pears to glaze just before serving.