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)
For the pastry
- 230g plain flour
- 100g ground almonds
- 100g caster sugar
- 180g unsalted butter, softened
- 2 medium free-range egg yolks
For the filling
- 200g unsalted butter
- 200g caster sugar
- 2 medium free-range eggs, beaten, plus 3 egg yolks
- 200g dark chocolate (70%), melted
- 200g ground almonds
- 4 tbsp plain flour
- 4 comice pears, peeled, cored and sliced into quarters
- 2 tbsp apricot jam
- Crème fraîche to serve
You’ll also need…
- Deep 23cm fluted loose-bottomed tart tin
- For the pastry, whizz the flour, ground almonds, sugar and a pinch of salt in a food processor until combined. Add the butter and whizz again to a breadcrumb texture.
- Add the 2 egg yolks and whizz until the pastry just comes together. Don’t over-blend or the oil will leach out from the almonds and make the pastry greasy. Shape the pastry into a disc, wrap in cling film and chill for 30 minutes.
- Roll out the pastry between 2 sheets of non-stick baking paper (so it doesn’t stick to the rolling pin) to make a circle a few centimetres larger than the base of the tart tin. Remove one of the sheets of paper, then line the tin (paper-side up) with the pastry. Carefully remove the other sheet of paper. Trim the pastry, then line with foil and freeze for at least 1 hour.
- Heat the oven to 170°C/150°C fan/gas 3½. For the filling, put the butter and sugar in a large mixing bowl and, using an electric mixer, whisk until pale and creamy. Add the eggs and yolks, beating well after each addition, then pour in the melted chocolate, almonds and flour. Mix briefly to combine, then spoon into the tart case and nestle the pears into the surface in a circular pattern.
- Bake for 70-75 minutes until soft and just set. Warm the apricot jam and brush over. Cool for at least 30 minutes before removing from the tin. Serve with crème fraîche.
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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