Jose Pizarro’s poached pear and almond tart with PX caramel. Photograph: Ola O Smit/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Lilli Gavin. View image in fullscreen Jose Pizarro’s poached pear and almond tart with PX caramel. Photograph: Ola O Smit/The Guardian. Food and prop styling: Lucy Turnbull. Food styling assistant: Lilli Gavin. Guardian journalism is independent. We earn a commission if you buy something through an affiliate link. Learn more .
This tart uses the richness of red vermut to bring together the sweet and the nutty for a flavour explosion
José Pizarro Tue 6 Oct 2026 07.00 CEST Share Prefer the Guardian on Google I n Spain, vermut is traditionally enjoyed as an aperitif, while pedro ximénez is often poured at the end of a meal, alongside dessert or a piece of cheese, say. In this tart, however, they come together to tell the story of the Spanish table in the form of pudding. We have a wonderful tradition of fortified wines, and while lighter sherries often hog the limelight, vermut and pedro ximénez deserve just as much attention. They’re both made from wine, but each brings something completely different to a dish. Here, vermut, which is infused with herbs and spices, gently perfumes the pears, while PX, with its rich raisin, fig and caramel notes, introduces a flavour that’s impossible to resist.
Prep 15 min Cook 1 hr 50 min Chill 30 min+ Serves 10-12
750ml bottle red vermut – I like Lustau Vermut Rojo , but any vermut rojo will do, or standard red vermouth 3 tbsp runny honey 1 vanilla pod , split and seeds scraped out Pared zest of 1 orange 4 just-ripe medium-sized dessert pears (williams or comice, say), peeled Cream or creme fraiche , to serve
For the pastry 225g plain flour, plus extra for dusting 110g cold unsalted butter 50g caster sugar 2 egg yolks
For the filling 100ml pedro ximénez 2 tbsp caramel sauce ( Sainbury’s does a good one ), or dulce de leche 1 pinch flak y sea salt 125g unsalted butter , softened 125g caster sugar , plus 2 tbsp extra for the glaze 2 medium eggs 125g ground almonds 1 tbsp plain flour
Put the vermut, honey, vanilla pod and seeds, orange zest and 300ml water in a pan just big enough to hold the pears snugly. Bring to a simmer, then add the pears and leave to poach gently for 20-25 minutes, until glassy-looking and just tender to the tip of a knife. Take off the heat and leave the pears to cool in the liquid.
Meanwhile, in a food processor, pulse the flour, butter and sugar until they resemble breadcrumbs. Add the egg yolks and pulse again briefly to make a dough; if need be, add up to two teaspoons of water to help bring it together. Tip out on to a lightly floured surface, quickly shape into a ball, then press down into a flat disc. Wrap in baking paper and chill for at least 30 minutes.
Roll out the pastry on a lightly floured surface, then use it to line a greased deep, fluted 23cm tart tin; the pastry will be very soft, so if it breaks, just press it back together with your fingertips. Return to the fridge to chill again.
In a small pan, bring the PX to a simmer, then reduce until there’s only about two tablespoons of sticky liquid left. Tip into a bowl, blend with the caramel sauce and a pinch of salt, then spread the PX mix all over the base of the tart case, and chill again.
Heat the oven and a baking sheet to 190C (170C fan)/375F/gas 5. Lift the cooled pears out of the poaching liquid, pat dry, then cut in half lengthways and scoop o…