Beat the cold butter and icing sugar for 2-3 minutes or until smooth on a medium speed. Scrape down the bowl as needed.

Add in the eggs and beat again for 30 seconds. Don’t worry if it doesn’t quite incorporate.

In a separate bowl, sift together the remaining dry ingredients and then tip these into the mixer. Mix on low speed until a dough forms.

Scoop it out of the bowl and shape it into a rough disc using your hands. Wrap it tightly with cling film and refrigerate for 3 hours

Once chilled, lightly flour the work surface and roll the dough out, to about 2-4mm thick. Carefully lift it into a 9” fluted tart ring with a removable base. Use your hands to press the dough into the edges, then trim off any excess dough. Place the pastry in the freezer.

Add all the ingredients to a large saucepan except the pears. Place it on a medium heat.

Meanwhile, peel the pears, and use a melon baller to core them from the bottom. Leave the stem on.

By now, the pan should be steaming. Give the mixture a stir to ensure the sugar has dissolved, and then carefully drop in the pears. Poach these at a gentle simmer for 50 minutes.

Once cooked, remove them from the pan and set them aside on a plate to cool slightly.