Chocolate and pear frangipane tart
We’ve used tinned pears here, as they keep their colour better in this tasty chocolate tart.
Ingredients
FOR THE PASTRY
200 g
plain flour, plus extra to dust
25 g
cocoa powder
40 g
caster sugar
175 g
unsalted butter, chilled
FOR THE CRUMBLE TOPPING
25 g
unsalted butter
25 g
flaked almonds
25 g
light brown soft sugar
25 g
plain flour
FOR THE FRANGIPANE FILLING
175 g unsalted butter, softened
175 g caster sugar
3 large eggs, beaten
50 g plain flour
175 g ground almonds
Few drops almond extract
8 tinned pear halves in juice, drained
Directions
To make the pastry, pulse the flour, cocoa powder, caster sugar and butter in a food processor until mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your fingertips. Add 3tbsp cold water and pulse/mix until just coming together. Empty on to a work surface and briefly knead to bring together. Shape into a disc, wrap in clingfilm and chill for 30min.
To make the crumble topping, melt the butter in a small frying pan and add the remaining ingredients. Fry, stirring occasionally, for 3-4min until golden and toasted. Empty into a bowl and leave to cool.
Lightly flour a work surface and roll out pastry. Use to line a 30.5 x 19cm (12 x 7.5in) rectangular tin leaving some pastry overhanging the edges. Chill for 30min.
To make the frangipane, using a handheld electric whisk beat the butter and sugar together for 5min, until light and creamy. Gradually beat in the eggs. Fold in the flour, ground almonds and almond extract and set aside.
Preheat oven to 200°C (180°C fan) mark 6. Line the pastry with a large sheet of baking parchment. Fill with baking beans or uncooked rice. Bake for 15min until the pastry sides are set, then carefully remove the baking parchment and beans/rice. Cook for a further 5min, until pastry base feels sandy to the touch. Carefully remove from oven and trim edges with a serrated knife. Set aside to cool for 10min and lower oven to 160°C (140°C fan) mark 3.
Spoon the frangipane into the pastry case and smooth to level. Lay on the pears, cut-side down. Sprinkle over the crumble topping and bake for 50min, until the frangipane is set and lightly golden. Leave to cool completely in the tin before transferring to a serving plate or board to serve.