Saturday, September 28, 2013

Pear and Chocolate Frangipane Tart

Lucia from Torta di Rose is hosting both editions of Weekend Herb Blogging and this week I'm featuring the always photogenic, Beurre Bosc Pear.


There are two flavours that really sing when combined with pears - almonds and chocolate - and I'm using all three in this tart. While I would usually make this with sweet shortcrust I've decided to go for the flakey crispness of puff pastry.

Pear and Chocolate Frangipane Tart© by Haalo

Pear and Chocolate Frangipane Tart
[Makes 1 x 18x28cm tart]

puff pastry (I used Carême All Butter Puff Pastry)
Beurre Bosc Pears, peeled, cored and quartered
150 grams softened butter
150 grams brown sugar
2 eggs at room temperature, lightly whisked
200 grams almond meal
100 grams dark chocolate, chopped

Note: Carême puff pastry is quite thick so if are using it, roll it out to 2 to 3mm in thickness.

Line a loose bottomed tart tin with the puff pastry - prick the base, this will stop the bottom of the tart from rising. Place this in the fridge while you make the frangipane.

Make the frangipane:
Beat the butter and sugar until light and creamy. Drizzle in the beaten egg a little at a time, beating constantly until all the egg has been absorbed. Add the almond meal and briefly beat until just combined. Fold through the chopped chocolate.

Assemble the tart:
Fill the tart with frangipane, roughly level it with a palette knife. Arrange the pears quarters over the top, pressing them slightly into the frangipane.

Have a baking tray warming in a 180°C oven - place the tart tin on the heated tray and bake for 30 minutes. Turn the temperature down to 160°C and cooking until the frangipane has set and browned.

Let the tart cool slightly before removing from the tin. The tart can be eaten warm or cold.

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