1 c. unsalted butter, at room temperature
3/4 c. superfine sugar
1 1/2 c. all-purpose flour
1/2 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
1 tsp. lemon peel
1 tsp. coriander
3 c. pear mincemeat

Cream butter with the sugar until fluffy. Beat in vanilla. Sift together the flour, cornstarch, salt, lemon peel and coriander and add to the butter mixture. Beat until well blended, being careful not to overwork the dough. Pat dough into a 10-inch tart pan. Prick dough all over with fork. Bake at 325 degrees for 40 to 45 minutes until pale golden brown. Cool tart in pan 20 minutes. Remove from pan and cool completely. Fill tart with pear mincemeat.