Servings

6 - 8

Cook

1 hr

This tart makes a lovely dessert eaten warm with vanilla ice cream or at room temperature for afternoon tea with some clotted cream.

Chocolate & Pear Frangipane Tart

INGREDIENTS
For the pastry

240g plain flour

Pinch of salt

125g unsalted butter

30g ground almonds

50g caster sugar

1 egg, beaten

For the fillling

100g butter, softened

100g caster sugar plus 2 tsp to sprinkle on top

2 large eggs

80g ground almonds

50g cocoa powder

¼tsp almond essence

5 ripe pears

Knob of butter, melted

1tbsp smooth apricot jam

METHOD

For the pastry place the flour, almonds, salt, sugar  and butter into a mixing bowl and process until it resembles fine crumbs. Add the beaten egg and process until it forms a ball. Wrap in cling film and chill for 30 minutes.

Grease and line a 23cm loose bottomed round fluted flan tin or 6 – 8 small tart tins. Prehat the oven to 180°C /160C fan. Roll out the pastry and use it to line the tin or tins. Trim the edges and chill again for 30 minutes.  Fill the case with parchment paper and baking beans. Bake for 10 minutes. Remove the parchment paper and beans, then bake for another 10-12 minutes.

To make the filling, beat the butter and 100g of sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the almonds, cocoa powder and almond essence and smooth the mixture into the pastry case or cases.

Peel and core the pears and slice thinly across the width. Arrange in the tart filling in overlapping circles. Brush the melted butter over the fruit and sprinkle with sugar.

Bake for 35 – 40 minutes until the frangipane is puffy and golden and the pears are just cooked     (20 – 25 minutes for the tartlets).

Glaze the pears with the apricot jam. Remove from the tin and serve warm or cold.

Tip:

If you have any left over pastry, wrap the pastry in cling film, place in a freezer bag and freeze.

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