Chocolate frangipane pear tart
- September 2017
- Serves 8-10
- Hands-on time 60 min, oven time 1 hour 10-15 min, plus chilling and cooling
Fill your home with the smell of warm dark chocolate and make this pear-studded frangipane tart. Decadent and comforting it’s the perfect autumnal dessert.
Love the combination of chocolate and pears? Try them together in our brownie cake.
- 52.3g (22.4g saturated)
- 60.8g (37.9g sugars)
The pastry is fragile and will probably break up as you line the tin. Don’t worry – just patch and press it together in the tin.
Freeze the pastry after step 3 for up to 1 month. The baked tart will keep for 48 hours, covered, in the fridge. Warm in the oven before serving.
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