Method

• 1.
  Pour the wine into a large heavy-based saucepan, add the sugar and boil rapidly over high heat until the liquid has reduced to 1/4 cup (60ml) – this should take around 25-30 minutes. Add the redcurrant jelly and stir until it has melted. Set aside.
• 2.
  Lightly grease 2 baking sheets. Roll out pastry blocks on a lightly floured surface to two 28cm x 38cm rectangles. Lift each pastry rectangle onto a baking sheet and prick the pastry here and there with a fork, leaving a 2.5cm border around the edge. Place in the fridge to chill for at least 20 minutes.

• 3.
  Preheat the oven to 200°C.
• 4.
  Peel, core and thinly slice the pears. Arrange the pear slices, slightly overlapping, in rows over the pastry, still leaving a border around the edge. Sprinkle with the extra 50g sugar, then bake the tarts for 35-40 minutes until the pastry is crisp and golden and the pears are lightly browned.
• 5.
  Remove the tarts from the oven. Warm the red-wine glaze and brush generously over the pears. Cut the tarts into rectangular pieces and serve warm, with creme fraiche if desired.