This is one of my fail safe, go to recipes. A Nigel Slater classic, serve it warm with double cream or custard, or cooled with whipped cream. The pastry needs a bit of care – and time – to get right, but is worth it for the soft crumbly base to hold the soft and sweet pears.

Ingredients
75g butter
75g caster sugar
1 egg yolk
150g plain flour
Splash of milk
1kg ripe pears
15g butter
3 lightly heaped tbsp muscovado sugar

Method
Make the pastry by dicing the butter and beating (by hand or in a food processor) with the sugar until a smooth thick cream. Add the egg yolk then the flour, and bring to a soft ball with the milk. Turn the dough onto a floured board. Knead softly for a minute or two to make it easier to work. Roll into a disc to line the pie plate (use one about 18cm across the bottom, 24cm across the top). Carefully lift into place and press into shape. Trim the edges and patch up any holes. Refrigerate for 30mins.

Set the oven to 180 degrees and place a baking sheet in the oven to heat. Cut the pears into quarters, peeling and coring then slicing into 1cm wide chunks. Melt the butter in a large pan and add the pears then the sugar. Cook gently for about 10mins until the fruit is translucent and soft. Lift from the pan using a slotted spoon and arrange over the bottom of the chilled pastry case. Boil any remaining juices in the pan until only a few tbsp are left, then spoon over the pears. Bake for 40 mins until the crust is golden brown at the edges and the pears are beginning to colour.

Enjoy!

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