Swiss William Pear Tart

• 1 quantity Sweet Pastry
• 25 g (1 oz) plain flour

Roll out, using the flour, on a work surface. Line a greased flan ring (or rings) resting on a baking sheet with the pastry, and prick the base with a fork. Leave to rest in a cool place for about 30 minutes.

Line the pastry shell(s) with a piece of foil or greaseproof paper. Three-quarters fill with baking beans and bake blind for about 10 minutes in the preheated oven. Remove and cool