Jose Pizarro’s recipe for poached pear and almond tart with PX caramel

This tart uses the richness of red vermut to bring together the sweet and the nutty for a flavour explosion In Spain, vermut is traditionally enjoyed as an aperitif, while pedro ximénez is often poured at the end of a meal, alongside dessert or a piece of cheese, say.

In this tart, however, they come together to tell the story of the Spanish table in the form of pudding. We have a wonderful tradition of fortified wines, and while lighter sherries often hog the limelight, vermut and pedro ximénez deserve just as much attention. They’re both made from wine, but each brings…