Pear and Dark Chocolate Frangipane Tart

Crisp pasty encasing a sweet almond frangipane, studded with thinly sliced pear, drizzled in dark chocolate.

thumb_DSC05837_1024

This is my fourth bake-off themed post inspired by pastry week! On that episode the bakers had to make frangipane tart, and they all looked amazing! I have made them in the past, but Ive never paid much attention to making them look that pretty, so I wanted to have a go!

I decided to do pear and dark chocolate because I love the flavour combination. It was also really easy to make it look pretty with pears, its amazing how much difference arranging the fruit can make! When I’ve made a fruit tart before i haven’t paid much attention to the arrangement to the fruit, and it has never looked as good as this!

thumb_DSC05842_1024

thumb_DSC05834_1024

This actually a really easy tart to make, my pastry recipe is super easy as it doesn’t need chilling in the fridge (as long as you use very cold butter!), or weighing down with baking beans during the blind bake, and making a frangipane is really simple.

I have seen some recipes that recommend poaching the pears before baking them in the frangipane, but I added mine raw and they cooked beautifully in the frangipane so there is no need! so really tis is a minimum effort tart that looks like a lot more impressive than it really is, perfect if you want to impress!

thumb_DSC05840_1024

thumb_DSC05849_1024

I will be bring this along to share at Fiesta Friday#86, hosted by Angie. Happy Friday everyone!

Variations: You could use a different fruit in this tart, I’m sure raspberries would taste lovely, or maybe some plums.

thumb_DSC05839_1024

Ingredients: Serves 8

The Pastry Case:

  • 150g butter
  • 270g flour
  • 30g icing sugar
  • 3-4 tbsp cold water

The Frangipane Filling:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 150g ground Almonds
  • 30g plain flour
  • 1tsp baking powder
  • 3-4 tbsp milk
  • Flaked almonds (for scattering)
  • 150g dark chocolate

thumb_DSC05843_1024

To Make:

The Pastry:

Preheat the oven to 180C, and grease a loose bottomed tart tin.

Rub the butter into the flour and icing sugar, until it forms a fine bread crumb-like consistency. Then stir in the flour 1 tbsp at a time until the mixture comes together into a ball of dough.

Turn out onto a floured work surface, and roll out until half a centimeter thick. place into the tart tin, and press into the edges. Prick the bottom of the dough with a fork, and bake in the preheated oven for 15-20 minutes until just beginning to turn golden brown, then remove from the oven and set aside.

The Frangipane Filling:

Peel the pears, then cut them in half lengthways, and cut out the cores. Slice them into thin strips horizontally.

Cream together the butter and sugar until light and fluffy. Then fold in the eggs, one at a time. Fold in the ground almonds, flour and baking powder. Finally, mix through the milk.

Spoon the frangipane into the blind baked pastry case and sooth out. Arrange the pears on top, and scatter with some flaked almonds. Bake in the preheated oven for 30-35 minutes, until the frangipane is cooked through and has turned golden brown on top.

Remove from the tin and leave to cool, then drizzle with some melted dark chocolate. Cut into 8 slices and serve! Delicious with a dollop of mascarpone cream.

thumb_DSC05841_1024

Advertisements

6 thoughts on “Pear and Dark Chocolate Frangipane Tart”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s