I made tarte bourguignonne for another group of friends.

This time I used 4 pears not 3; made jelly with the poaching wine and used that to glaze the tarte; and also made a vanilla mascarpone to go with it, by beating a 250 gram tub of mascarpone with the seeds from a vanilla pod, a splash of home made vanilla essence and a tablespoon of icing sugar. Delish!

Here’s the picture: