Chocolate frangipane pear tart

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.