Place the flour and butter into a bowl and using your fingertips mix together until you achieve fine breadcrumbs,
Add in 2tbsp cold water and bring the mixture together until it forms a ball of dough. You may need to add up to 4tbsp of water, adding it bit by bit to prevent the dough becoming too wet,
Once the pastry has come together, wrap it in cling film and leave it to rest in the fridge for at least half an hour before rolling it out.
Pre-heat the oven to 200 degrees and line a baking tray with baking parchment,
Place the peeled, cored and sliced pears into a mixing bowl and pour in the olive oil and the orange blossom flower water. Mix well then transfer to the baking tray and roast for 30 minutes until the pears are turning golden around the edges. Once cooked set aside to cool,
Combine the flour and butter in a mixing bowl and rub the mixture together with your fingers until it resembles breadcrumbs,
Add the sugar, sea salt, cinnamon and pine nuts to the crumble topping and stir to combine,
Pre-heat the oven to 190 degrees and butter a 12 hole bun/mince pie tin,
Roll out the pastry and using a cutter, cut out circles of pastry to line the tin you are using. Prick the pastry with a fork,
Add a spoon of mincemeat to each tart followed by a few slices of roasted pears. You may have to chop them up to fit into the tart as you don't want them to burn around the edges,
Add a generous layer of crumble topping, enough to cover the pears and the mincemeat entirely,
Bake in the oven for between 20-25 minutes until the tarts are perfectly golden brown,
Eat whilst warm orange scented cream.
You might find you have spare crumble mixture and spare roasted pears. I always freeze my leftover crumble mixture in a zip lock bag or a plastic tub for a later date. The pears you should simply enjoy as a tasty snack or as part of a salad with a few walnuts and some blue cheese. They make for a wonderful winter salad idea.