SERVES 4-6

This beautiful and delicious tart is so quick and easy to make. It can be served warm or at room temperature, and is ideal fodder for a lavish picnic.

300g ready-made puff pastry
1 egg yolk, beaten with 2 tsp water, to glaze
2 large or 3 medium-ripe pears

For the sugar syrup
50g caster sugar
50ml water
1 cinnamon stick
2 star anise
Juice of 1 lemon

For the frangipane
75g butter, softened to room temperature
75g icing sugar, plus extra for dusting
1 medium egg, lightly beaten
75g ground almonds
2 tbsp plain flour
1½ tsp amaretto

1 Roll out the pastry on a lightly floured surface to about the thickness of a pound coin, and use a 20cm round cake tin as a guide to cut out a neat circle. Transfer the pastry to a baking sheet, lightly score a 1½-2cm edge round it and brush this rim with the egg wash to glaze. Chill while you prepare the filling.

2 Place all the ingredients for the sugar syrup in a small saucepan and stir over a low heat until the sugar has dissolved. Increase the heat and simmer for 10 minutes until thickened slightly, then leave to cool.

3 Meanwhile, beat together the butter and sugar for the frangipane. Slowly add the egg, mixing until fully incorporated, then fold through the ground almonds and flour. Finally, mix in the amaretto. Let the mixture stand for 5 minutes.

4 Peel the pears, then cut each in half lengthways. Remove the cores with a melon baller and discard. Cut each one lengthways into thin slices, place in a large bowl and pour over the cooled sugar syrup. Leave to macerate for a few minutes while you preheat the oven to 190C/Gas 5.

5 Spread a layer of frangipane over the pastry round, leaving the glazed rim clear. Drain the pears, dab dry with kitchen paper, then arrange on top in a concentric circle. Sift over a little icing sugar. Bake for 35-45 minutes, until the pears are tender and the filling is golden and set. Remove the tart from the oven, leave to cool slightly and brush with the remaining syrup.

Recipes taken from Cooking for Friends, published by HarperCollins on September 15. Text © Gordon Ramsay 2008

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