Christmas pear tart

Method

• step 1

  To make the syrup, place all the ingredients in a pan with 150ml water, then bring to a simmer. Cook for 10 mins until the fruit is softened, then remove the vanilla pod and blend to a smooth purée with a hand-held blender. Strain through a sieve. Allow to cool.

• step 2

  Extend the pastry by rolling out on a lightly floured surface, so it is big enough to cut out a 30cm circle. Lay the pastry circle on a baking tray. Mix all the filling ingredients together. Spoon the mincemeat filling into the centre of the pastry (no more than 10cm diameter), creating a dome shape. Brush the edges of the pastry with water and gather all together to create a 'bag' effect. Press the pastry lightly together to seal well, keeping it fairly loose.

• step 3

  Lay a greased baking tray on top, then turn the two trays over. Remove the top tray, and lightly roll the 'bag' with a rolling pin to create a flat round pastry disc, about 18cm across. Brush the pastry with the egg white, then sprinkle with the granulated sugar. Score 3-4 lines with a sharp knife in the centre, then chill for 15-20 mins. The tart can be made ahead and chilled for up to 2 hrs. Heat oven to 200C/fan 180C/gas 6. Bake for 25-30 mins until golden brown and crispy.

• step 4

  Now finish it in style: Sit the tart on a plate and decorate with sprigs of holly sifted with icing sugar. Serve warm, in slices, with a little custard, cream or ice cream and the pear and raisin syrup.