In a bowl, mix the flour, salt and butter until combined. Add the egg and water and knead until smooth. Cover with cling film and leave in the fridge for about 1 hour..
Peel the pears and remove the seeds. Dice into slices lengthways (approx. 1cm thick)..
Melt the butter in a saucepan alongside the star anise and cloves, until the butter has gone a light-golden colour.
Add the pears to the saucepan and cook until the liquid has absorbed, and the pear is soft. Add the ground nutmeg and set aside to cool.
Preheat the oven to 180°C fan.
Bring the pastry back to room temperature and roll it out with a rolling pin until it’s approx. 3mm thick. Line a non-stick tart mould with the pastry. Cover with a sheet of baking parchment and add ceramic baking beans or uncooked rice. Cook for about 10 minutes, then remove the beans and finish cooking until the dough has turned golden in colour. Set aside to cool.
In an electric mixing bowl or using a handmixer, cream the butter with the sugar and breadcrumbs. Beat in the ground almonds and then start adding the eggs one at a time. Mix well. Fold in the flour and the grated Grana Padano Riserva.
Spread the cooked pears over the base of the tart. Pour over the frangipane mixture until the tart case is filled to the top.
Bake in the oven at 150°C fan for 30-40 minutes.
Peal the pears leaving the stalks intact. With a small melon baller or a spoon, scoop out the seeds, starting from the bottom of the pear.
In a deep saucepan add the water, sugar and the spices. Bring to the boil and add in the pears.
Simmer until a toothpick can be easily insert into the pear but it’s not fully cooked.
Remove from the heat and leave aside until fully cooled down.
Take the pears out of the liquid and lay on a piece of kitchen towel to dry out.
Score the pears lengthwise starting 1-1.5cm below the base of the stalk.
Twist the scored pears to create a spiral shape and place them on top of the tart.
Medium
120 min
4 people
