Blackberry, pear and pecan tart
For the pastry
200g plain flour
90g chilled salted butter, cut into small cubes
65g golden caster sugar 1 egg
For the filling
2 medium Conference pears zest and juice 1 orange
50g butter, softened
85g golden caster sugar
100g plain flour
1½tsp baking powder 300g-350g blackberries
60g pecans, roughly chopped 2tbsp fine-cut orange marmalade
3.5-4cm x 23cm loosebottomed fluted tart tin 1cm melon baller
To make the pastry, put the flour for the pastry into a bowl with a pinch of salt. Add the chilled butter cubes and rub into the flour until it resembles breadcrumbs, then mix in the sugar. Break the egg into a small bowl and whisk with 1tsp water.
Blend the egg into the flour mixture and bring together to form a ball. Tip onto a lightly floured work surface and roll out to a circle that will line the tart tin. Line the tin with the pastry and roll the pin over to remove any excess pastry. Using your fingers, press the pastry into the flutes and chill for a minimum of 30 minutes.
Preheat the oven to 160C/ 320F/Gas 3. To make the filling, peel the pears and scoop the flesh into balls using a melon baller and put into a small bowl with the orange juice. Put the butter and sugar in a bowl with the orange zest. Cream with a wooden spoon until pale, then beat in the egg until smooth.
Sift the flour and baking powder together in a bowl and mix into the creamed mixture.
Spoon the mixture onto the chilled pastry and spread evenly over the base. Scatter over the blackberries and pecans. Drain the pear balls, reserving the juice. Add the pear balls to the filling. Bake for about 1 hour until the filling has become puffed and golden.
Put the reserved orange juice in a small saucepan and heat to reduce a little, then add the marmalade and heat gently until syrupy. Pass through a sieve and brush over the hot filling to glaze evenly. Leave to cool for around 20 minutes before unmoulding onto a serving plate. Leave to cool completely or serve warm.