Best-ever bakes

Poached pear tarts

Serves 4 Time to make 25 mins plus 15 mins chilling Cost per serve $0.65

1 sheet reduced-fat shortcrust pastry, just thawed, quartered
1 cinnamon stick
2 small pears, such as Packham, peeled, cored (leaving stems intact), halved
1½ tablespoons apricot conserve
1 tablespoon flaked almonds, toasted

1 Line four 2cm-deep 5cm x 10.5cm loose-based tart tins with pastry quarters, trimming to fit. Place tart tins in freezer for 15 minutes or until pastry is frozen. Preheat oven to 180°C.

Transfer tart tins to a large baking tray. Line pastry cases with baking paper. Top with ceramic pie weights