Pear, hazelnut and rosemary tart 100g icing sugar, sifted 225g unsalted butter pinch of salt 3 egg yolks For the filling 200g blanched hazelnuts, toasted 100g blanched almonds 250g unsalted butter 250g caster sugar 3 eggs 4 large pears (perhaps comice) 1 tsp demerara sugar 1 vanilla pod, split lengthways 75ml eau de vie, grappa or marc 2 sprigs of rosemary In a food processor, pulse-blend the flour, icing sugar, butter and salt until coarse crumbs form. Add the egg yolks and pulse until the mixture begins to come together, turn it out and quickly knead a little to bind. Shape into two rounds, wrap in cling film and chill for a couple of hours. Coarsely grind the nuts and remove from the machine. Blend the butter and caster sugar together, return the nuts followed by the eggs, then blend until well mixed. Peel the pears, halve them and remove the core. In a bowl, mix the pears with the brown sugar, vanilla seeds scraped from the pod and the eau de vie. Preheat the oven to 160°C/325°F/gas mark 3. Grate the pastry into a 32cm tart tin and push into the sides and roughly down into the base (you might only use half the pastry but you can freeze the rest). Freeze for 10 minutes or so, then bake for 15 minutes until pale brown and firm to the touch. Cool for a few minutes, then spread the nut mixture into the shell. Push the pears in, then push the sprigs of rosemary in around the pears. Bake for 45 minutes to an hour, until browed, delicious looking and not too soft. Wine choice 2009 Tokaji 'Late Harvest" Royal Tokaji, Hungary, £9.99 Majestic (500ml) I am hard pushed to think of a better value, or more versatile sweet wine than this. Lighter than many Tokaji (it is made in a modern 'late harvest" style, rather traditional methods) it's a sweet, tropical, floral, moreish delight. Its delicate, perfumed side is heavenly with fruity puds, but there is also enough weight to deal with the nutty intensity of this tart.