Pear & marzipan lattice pie

For the pastry, put the butter and flour in a mixing bowl or food processor and rub together using your fingertips or pulse until the mixture resembles breadcrumbs. Stir in the sugar and salt, then add the egg yolks and 4 tbsp cold water. Mix until the dough just comes together, adding another 1-2 tbsp water if necessary. Shape into a disc, wrap in baking parchment or a reusable food bag, and chill for at least 30 minutes.

Meanwhile, peel and quarter the pears. In a saucepan, mix 450ml water, the sugar, lemon juice and vanilla, then bring to a simmer. Add the pears and poach gently for 10-15 minutes until just tender. Remove the pears from the liquid (discard the liquid) and transfer to a plate to cool..

For the filling, in a bowl use an electric hand mixer to cream the butter and sugar together until light and fluffy. Beat in the eggs 1 at a time, followed by the grated marzipan. Fold in the ground almonds, flour and salt until incorporated

Preheat the oven to 180°C, gas mark 4. On a lightly floured surface, roll out 1/3 of the chilled pastry to a large circle about 2-3mm thick, big enough to line a 23cm deep pie dish or tin. Roll the pastry onto the rolling pin and drape over the dish, press the pastry into the dish and trim any overhanging edges. Spread the filling evenly over the pastry, then arrange the cooled pear quarters, cut-side down, on top. Brush the rim of the pastry with the beaten egg. Roll out the remaining pastry to about 2-3mm thickness and cut into 10 x 2cm strips. Arrange these on top of the pie in a lattice design, trim the edges and brush with the beaten egg.

Bake the pie for 40-50 minutes, or until the pastry and filling are golden. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if liked.