Wine pear tart

1. Preheat oven to 180&#176C. Roll out pastry to line a 20cm flan tin or individual tartlet tins.
2. Line pastry on top of baking paper, fill with beans to avoid pastry lifting, and bake blind for 15 minutes.
Remove the paper and beans, and cook for a further 5 minutes, or until golden. Set aside to cool.
3. Combine sugar, spices, wine and the rind and juice of 1 orange, in a large pan and bring to boil. Combine the pears, and simmer gently until pears are tender, turning occasionally. Set aside to cool.
4. Whip cream until thick, and stir into custard. Spread mixture onto the base of the flan case/s.
5. Cut pears in half, removing the cores. Slice the pears. You should have 5 to 6 slices from each pear, ensuring the top remains intact. Arrange on top of custard.
6. Combine the wine mixture and jelly, and heat until warm. Spoon over pears to glaze. Serve warm or cold.