Preheat oven to 170C/325F/gas 3.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into a large mixing bowl or food processor bowl.
Add the butter and lard and then rub it in (or process if using a food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolks in a cup and add the ice cold water and whisk together.
Add to the pastry mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap the pastry in clingfilm and place in the fridge for 30 minutes.
Place the sugar, flour, orange zest and spices in the small bowl and mix thoroughly.
Place the pears and candied peel in a large mixing bowl, add the sugar and spice mixture and stir to evenly distribute all the ingredients.
Roll out the pastry and line the tart tin with it.
Fill the pie base with the pear mixture.
Brush the top edges of the pie base with beaten egg.
Roll out the pie lid and place over the pie and crimp to secure the edges.
Cut out leaves from any remaining pastry and place on top of the pie in a design of your choosing, sticking them down with a little beaten egg.
Make a small hole in the centre of the lid to allow steam to escape.
Brush the top of the pie with the beaten egg.
Place in the oven and bake for 35-40 minutes or until the pastry is golden and filling is bubbling.
Remove from the oven and allow to cool a little before dusting with icing sugar through the fine sieve and scattering with edible gold lustre. Serve with pouring or whipped cream.
