Ingredients

• 200g/7oz plain flour
• 2 tbsp icing sugar
• 100g/3½oz unsalted butter
• chilled
• cut into 1cm/½in cubes
• 1 free-range egg
• lightly beaten
• 1 tsp lemon juice
• 200g/7oz dates
• stones removed
• roughly chopped
• 150ml/5½fl oz full-fat milk
• 3 ripe medium pears (approximately 500g/1lb 2oz)
• peeled
• quartered and cored
• 50g/1¾oz unsalted butter
• softened
• 1 tsp vanilla extract
• 100g/3½oz plain flour
• 1 tsp bicarbonate of soda
• 50g/1¾oz ground almonds
• 2 large free-range eggs
• 100g/3½oz light muscovado sugar
• 2 tbsp treacle
• 100g/3½oz shelled cobnuts or hazelnuts
• roughly chopped
• 200g/7oz light muscovado sugar
• 50g/1¾oz unsalted butter
• 250ml/9fl oz double cream

Directions

• To make the pastry
• mix the flour and icing sugar together in a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Alternatively
• do this in a food processor and then transfer to a bowl.
• In a separate bowl
• mix the egg with the lemon juice and two tablespoons of water. Make a well in the centre of the flour mixture and pour in the egg mix. Using a table knife
• work the liquid into the flour to bring the pastry together. If it seems too dry
• add a splash more water. When the dough begins to stick together
• use your hands to gently knead it into a ball. Wrap in cling film and rest in the fridge for at least 15 minutes.
• For the filling
• put the chopped dates and milk in a pan. Bring to the boil
• and then set aside for 30 minutes to soak.
• For the toffee sauce
• heat the sugar
• butter and cream together in a pan over a low heat until melted and smooth
• then bring to a simmer and let it bubble for five minutes to thicken. Leave to cool.
• Preheat the oven to 180C/350F/Gas 4 and put a baking tray on the middle shelf to warm up.
• Roll out the pastry on a lightly floured work surface and use it to line the tart tin. Prick the base with a fork. Slice each quarter of pear in two. Arrange in a circular fan pattern in the tart case. Drizzle over four tablespoons of the toffee sauce and put the tart in the fridge while you prepare the rest of the filling.
• For the filling
• mash the date mixture to a coarse purée with a potato masher. Tip it into a bowl with the softened butter
• vanilla
• flour
• bicarbonate of soda
• ground almonds
• eggs
• sugar and treacle. Whisk together with an electric whisk until just combined. Stir in the chopped nuts.
• Spoon the mixture over the pears in the pastry case
• spreading it out evenly. Bake the tart on the hot baking tray for 40-45 minutes
• or until the filling is well risen and browned. Leave to stand for 10 minutes before removing from the tin.
• Serve the tart warm
• with clotted cream or ice cream and the rest of the toffee sauce.