There are apparently over 5,000 named varieties of pear all of which have descended from the ordinary common pear. There are however very few varieties on sale at anyone time and the Conference pear is available all the year round.

When you choose your pears try to make sure they feel firm so you can leave them to ripen at home so make sure you buy from a shop or market stall where you can feel your fruit before you buy. A ripe pear gives slightly around the stem when you squeeze it however it should not be squashy.

I have a great recipe for Pear Flan, Gran loved pears and we would spend hours collecting in the harvest from the orchards when we knew our reward at the end of the day would be a slice of her delicious pear flan.

You will need: 150g plain flour, 100g butter, 50g caster sugar, 50g ground almonds, 1 egg (beaten), 1 large and very ripe pear and 2 tsps of apricot jam (homemade is best, so if you missed my homemade jam recipes which were on my summer berrie blogs, I will blog about some more great jam recipes soon, so keep reading).

Preheat your oven 180 c / 350 f/ gas 4. Weigh out 100g of flour and 50g butter and put into a large mixing bowl. Using your finger tips rub the butter and the flour together until it resembles breadcrumbs. Now mix in 3 to 4 tablespoons of water until it forms a soft dough and wrap in cling film placing this in the fridge for at least 30 minutes until it is firm.

Roll out your pastry with a rolling pin until your pastry is large enough to fit your flan tin and carefully place your pastry into your flan tin and remove excess pastry (the quick way is to roll your rolling pin over the top of your flan tin). Now place the rest of the butter and sugar into a mixing bowl and using a electric whisk beat until light and fluffy. Mix the ground almonds, 15g flour and the egg and stir these into your butter and sugar mix. Spread this over your pastry. Peel and quarter your pear. Taking each quarter cut into slices (keeping one end attached) push down to create a fan shape and repeat this on the other quarters of pear. Then gently push each fan shape into your tart. Put your tart in the oven baking for 40 to 45 minutes and firm in the centre.  Place the apricot jam and 1 tblsp of water in to a small saucepan and bring to the boil stirring with a wooden spoon. While the tart is warm brush the jam over the top and serve either hot or cold.

Why not send me your pear recipes?, have you got a favourite variety or do you grown your own fruit?