375g pack ready rolled shortcrust pastry
250g golden caster sugar
70cl bottle red wine
2 cinnamon sticks
2 star anise
1 large orange, ½ peeled and ½ zested
4 small British pears, peeled
300g Co-op reduced fat crème fraîche
100g Co-op double cream
1 vanilla pod, split lengthways and seeds scraped out
40g icing sugar, sieved, plus extra to serve
20g pistachios, finely chopped
Preheat the oven to 180°C/fan 160°C/Gas 4
Use the pastry to line a 35cm x 12cm loose-bottomed tart tin, then trim the excess pastry. Leave in the fridge for 15 mins.
Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans, and increase the heat to 200°C/fan 180°C/Gas 6
Bake for another 15-20 mins, or until golden and firm on the bottom. Leave to cool completely.
Put the sugar, wine, cinnamon, star anise and orange peel in a pan over a medium heat then stir until the sugar has dissolved. Add the pears and poach gently for 25-30 mins, until tender.
Drain, leave to cool, then cut each one in half and remove the core.
Whisk the crème fraîche, cream, vanilla seeds, icing sugar and orange zest together until thick.
Spoon into the tart case, then top with the pears
Chill for at least 2 hours, then scatter with the nuts and icing sugar to serve.