Traditional Pontefract Liquorice & Pear Tart

Line a tart tin with shortcrust pastry.

Melt soft black liquorice (or Pontefract Cakes) with a little water until it forms a thick syrup.

Make a frangipane by creaming butter and sugar, adding eggs and ground almonds.

Fold the cooled liquorice syrup into the almond mixture for a marbled effect.

Slice ripe pears and arrange them in the pastry case.

Pour the liquorice-almond mixture over the pears.

Bake at 180°C for 35-40 minutes until golden and set.

Serve with a drizzle of cream to contrast the deep liquorice flavor.