Rose and Poached Pear Tart

With Rose Weekend almost upon us, we’re embracing the season with a beautifully delicate fruit tart, handcrafted by our talented chefs. Brimming with fresh fruit and vibrant flavour, it’s a joyful celebration of summer and a treat sure to tempt even the most particular of guests

Makes twelve generous servings

• 6 pears
• 400g caster sugar
• 200ml Grenadine, or red wine
• 300ml rose water
• 6 cardamon pods
• 4 bay leaves
• 4 cloves
• 2 cinnamon sticks
• 2 strips of peeled orange zest
• 500ml water

1. Peal, half and core the pears.
2. Add all the remaining ingredients into a large saucepan and bring the mixture to a boil. Gently add in the pears.
3. Simmer gently over a medium to high heat, making sure the pears stay in the liquid as it thickens. Once the liquid has thickened and turned into a beautiful dark colour, leave the pears in the mixture to cool.

• 250g butter, at room temperature
• 250g caster sugar
• 4 eggs
• 250g ground almonds
• 115g self-raising flour
• 2 tbsp rose water
• Handful of pistachios
• Edible dried rose petals, for decoration
• Shortcrust pastry (ready made)

1. Preheat your oven to 160°C (fan), Gas Mark 3.
2. Mix the butter, sugar and ground almonds together until the butter turns pale. Gradually add in the eggs, rose water and flour until everything is fully combined (this is now a 'frangipane').
3. Line your pastry case with the shortcrust pastry, and cut off any extra unnecessary pastry.
4. Pour the frangipane mixture into the tart case, and flatten out the mixture to the edges using a palette knife or scraper.
5. Gently place the 12 poached pear quarters on top in a circular star pattern.
6. Sprinkle over a generous covering of blitzed pistachios on top, and place in the oven to cook (roughly 35 minutes). The top of the tart should be golden brown...
7. Glaze with a rose water sugar syrup (dilute rose water and caster sugar together over a medium heat), then sprinkle with extra blitzed pistachios, rose petals and serve immediately.