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Chocolate & pear frangipane tart
Chocolate & pear frangipane tart
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Prep Time:
35 minutes
Cook Time:
115 minutes
Total Time:
150 minutes
Indulge in a delightful autumn pear tart for the perfect end to your feast.
Ingredients:
  • 3 Williams' pears, peeled
  • 750ml (3 cups) red wine
  • 375ml (1 1/2 cups) water
  • 215g (1 cup) caster sugar
  • Whipped cream or chocolate ice-cream, to serve
  • 90g unsalted butter, at room temperature
  • 60g (1/3 cup) icing sugar mixture
  • 2 egg yolks
  • 150g (1 cup) plain flour, sifted
  • 100g butter
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 egg yolk
  • 4.40 gm vanilla extract
  • 155g (1 1/2 cups) almond meal
  • 30.00 ml plain flour
  • 75g dark chocolate, melted, cooled
Instructions:
  • 1. Core the pears using a teaspoon. In a medium saucepan over medium-high heat, combine the wine, water, and sugar. Bring the mixture to a boil, then add the pears. Reduce the heat to medium-low and simmer for 30 minutes or until the pears are tender. Remove the saucepan from heat and allow the pears to cool.
  • For the pastry, cream butter and icing sugar with electric beaters until light and creamy. Add egg yolks and beat until combined. Sift in the flour and mix until dough forms. Shape dough into a disc, wrap in plastic, and chill in the fridge for 30 minutes until firm.
  • Roll out the pastry on a lightly floured surface to a 3mm thickness. Line a 12 x 35cm fluted tart tin with removable base with the pastry, trim the excess, and chill in the fridge for 20 minutes until firm.
  • Preheat the oven to 180C. Line the pastry case with non-stick baking paper and fill it with pastry weights or rice. Bake until light golden, about 20 minutes. Once baked, remove the paper and weights or rice. Allow it to cool slightly before proceeding.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy using electric beaters. Beat in the eggs one at a time, followed by the egg yolk and vanilla until well combined. Gently fold in the almond meal and flour until mixed. Lastly, stir in the melted chocolate until incorporated. Spread the filling evenly over the pastry base.
  • Strain the pears, keeping the poaching liquid. Blot dry the pears with paper towels. Halve the pears lengthwise. Lay each pear half, cut-side down, on a cutting board. Make thin lengthwise slices with a sharp knife, leaving Xcm intact at the stem. Gently fan out the slices with your palm. Press each pear fan onto the filling. Bake for 45 minutes until the filling is just set. Allow to cool.
  • While waiting, heat the poaching liquid in a saucepan over medium heat until it thickens into a syrup after simmering for 20-30 minutes. Brush the syrup over the tart.
  • Serve the sliced tart with a dollop of cream or ice-cream, and an extra drizzle of syrup on top.

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