Mix all the pastry ingredients together in a food processor until the mixture resembles coarse crumbs. Turn the mixture out onto a lightly floured pastry board or marble slab and knead the mixture to a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes or until firm enough to roll.

Peel, halve and core the pears. Melt the butter and pour into a 25cm (10 inch) tart tatin mould or heavy based shallow cake tin ( but not a loose based cake tin). Sprinkle the sugar evenly over the melted butter and then tightly pack the pears into the tin. Cook in the oven gas 6/200C for 12-15 minutes, then turn the pears over, baste with the juices and return to the oven for a further 12-15 minutes until the juices cook to a golden caramel. Sprinkle with the lemon juice - allow to cool. Carefully spread the mincemeat over the cooled pears.

Roll out the pastry to a round, 2.5cm (1 inch) larger all round than the top of the tart tatin tin. Lay the pastry over the top of the cooked pears, tucking the edges of the pastry down the side of the tin. Prick the pastry with a fork. Bake Gas 6/200C for 25 minutes or until the pastry is golden brown all over. Leave in the tin to cool slightly for 10 minutes and then turn out onto a serving plate.

Serve with cream, custard or ice cream.