Pre-Heat oven to 200ºC (180ºC fan assisted oven) / 400ºF / Gas Mark 6.
Roll out pastry to line a 20 cm/8” flan tin or ring. Chill for 15-20 minutes. Then line with baking parchment so that it overhangs. Fill with baking beans and bake blind for 15 minutes, then remove paper and beans and cook for a further 5 minutes or until pastry is golden brown.
Allow to cool.
Meanwhile combine wine, sugar and spices in large pan and heat to dissolve sugar, and then bring to the boil. Place peeled pears in wine mixture and simmer until pears are tender, turning occasionally to ensure pears are coated with wine. Remove from pan and allow to cool, keep mulled wine to one side.
Whip double cream until thick and then stir in custard. Spread in base of flan case. Cut pears in half and remove cores. Make five to six slices in each pear keeping point intact. Arrange on top of tart.
Heat together the retained wine and redcurrant jelly and spoon over pears to glaze just before serving.
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