Peel and chop a third of the pears for filling

Poached in mulled wine until tender 

Blitz chopped pear loosen with a little mulled wine and thinly slice the rest of the pears 

Caramelize sugar with rum, slice of orange & lemon peel and spices on low heat

Preheat oven to 180c and heat baking tray 

Use a plate to cut the pastry into a round tart shape and put on parchment paper

Spread the pear puree on top of pastry leaving 1 cm spare to create a crust

Lay the sliced pears on top then drizzle with caramel 

Put the tart on hot tray and bake for 25 mins until crispy crust

Serve with icing sugar, mascarpone and orange zest