The “Great British Baking Show,” which returns for a new season this fall, is known for its themed episodes such as “Pastry Week.” As you host that watching party — or just enjoy it on your own — you might consider pairing the program with a recipe from last year’s official “Great British Baking Show” cookbook, “Kitchen Classics: Signature Bakes from the Heart of the Home” (Mobius, $35). This perfect-for-pastry-week recipe uses a frangipane made from hazelnuts, rather than almonds, which makes a stellar flavor blend paired with chocolate and pear. Note: You may need to pick up a few extra supplies for this one, including a food scale for measuring ingredients by weight in grams, a fluted tart tin and baking weights or beans. Pear, Hazelnut and Chocolate Tart Serves 8 INGREDIENTS For the pears 3 ripe pears, peeled 200 g sugar 1 vanilla pod, split lengthways Juice of 1/2 lemon For the crust 200 g flour Pinch of salt 125 g unsalted butter, cubed and chilled 40 g powdered sugar 1 egg, separated 2 tablespoons ice-cold water 2 teaspoons lemon juice For the frangipane filling and to decorate  100 g blanched hazelnuts, divided use 50 g flour, divided use 125 g unsalted butter, cubed and softened 2 eggs, lightly beaten 1 teaspoon finely grated, unwaxed lemon zest 1 teaspoon vanilla paste 50 g ground almonds 1/2 teaspoon baking powder Pinch of salt 75 g 70% dark chocolate, chopped “Kitchen Classics: Signature bakes from the heart of the home” (Mobius, $35) with recipes by Paul Hollywood, Prue Leith and the bakers is the Great British Baking Show’s 2023 season cookbook and contains 80 recipes. (Courtesy Ant Duncan/Mobius) DIRECTIONS Poach the pears: Put the pears, sugar, vanilla pod and lemon juice in a pan. Pour over about 700ml of water to cover the pears and bring the liquid to a gentle simmer on a low-medium heat, stirring to dissolve the sugar. Cover with parchment paper, turn the heat to low and simmer the pears for 10 minutes, until just tender when tested with the point of a sharp knife. Remove from the heat and leave the pears to cool in the syrup. Make the tart crust: Meanwhile, tip the flour and salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs with small, buttery flecks. Mix in the powdered sugar, egg yolk, water and lemon juice with a table knife, then use your hands to gather the pastry into a ball. Flatten it into a disc, then wrap and chill it for 1 hour, until firm. Flour the work surface and roll out the dough into a neat disc, 2 to 3 mm thick. Use the disc to line the base and sides of the tart tin, trim any excess and chill for 20 minutes. Heat the oven to 350 degrees with a heavy baking sheet on the middle shelf. Prick the base of the crust with a fork, line it with baking paper then fill it with baking beans or weights. Place it on top of the hot baking sheet and bake for 20 minutes, until the edges are pale golden. Remove the lining and beans, brush with egg white and bake for a further 10 minutes to cook the base. Remove from the oven (leave the baking sheet in place and the oven on) and leave to cool. Make the frangipane: Finely grind 50g of the hazelnuts with 1 tablespoon of the flour in a mini food processor. Beat the butter and sugar in a stand mixer for about 3 minutes, until pale and creamy. A little at a time, beat in the eggs, scraping down the inside of the bowl occasionally. Mix in the lemon zest and vanilla. Beat in the ground hazelnuts, ground almonds, baking powder, salt and remaining flour until smooth. Spoon the frangipane into the crust and spread it level. Assemble the tart: Remove the pears from the syrup. Cut them in half through the stalk and carefully scoop out the cores using a teaspoon. Pat the pear halves dry and cut them into roughly 2 to 3 cm-long wedges. Roughly chop the remaining 50g of hazelnuts and mix them with the chocolate. Scatter half the chocolate mixture over the frangipane and top with the pears. Scatter the remaining chocolate mixture between the pear slices, then bake the tart on the hot baking sheet for 45 minutes, until golden. Leave to cool. — Courtesy “The Great British Baking Show Kitchen Classics: Signature Bakes from the Heart of the Home, with Recipes by Paul Hollywood, Prue Leith and The Bakers” (Mobius, $35).