Pear and Chocolate Frangipane Tart
In this recipe the classic combination of chocolate and pear is elevated into a decadent and indulgent piece of patisserie heaven. This can be prepared the day before, perfect for dinner parties.
Difficulty
Medium
Time
150 min
Ingredients
Servings
8
Makes
1
For the pears in syrup
1000
400
100
2
1 , juice of
1
1
4 , peeled and destemmed
For the pastry
125 , cubed, at room temperature
125
1
250
1
0.5
For the chocolate frangipane
200 , cubed, at room temperature
200
160
30
150 , broken up
3 , beaten
60
To decorate
2 , warm
30 , halved and toasted
, as needed
Utensils
1 Fluted round tart tin 23 cm diameter, 1 Saucepan medium, 1 Baking tray large, K-Beater, Creaming Beater
Instructions
Stage 1
Lift the Chef Patissier XL head and fit the heat shield.
Grease the tart tin.
Add water, sugar, muscovado sugar, coffee, lemon juice, amaretto and vanilla into the saucepan.
Heat over a medium heat and bring to the boil.
Stir well until the sugar has dissolved.
Reduce the heat to a medium-low heat until simmering.
Carefully add the pears into the saucepan.
Simmer for about 20 minutes over a medium-low heat until tender.
Line a clean plate with paper towels.
Remove the pan from the heat and allow the pears to cool in the syrup.
Once cooled, remove the pears from the syrup and allow to drain on the paper towel plate.
Stage 2
Attach the EasyWarm bowl to the machine and fit the K-Beater.
Add the butter, sugar, salt and flour into the bowl, fit the splashguard.
Mix on speed Stir 1 for about 2 minutes.
With the machine running, add the egg and vanilla to the bowl.
Mix on speed Stir 1 for about 1 minute or until the mixture comes together.
Transfer the pastry to a lightly floured work surface.
Knead together.
Wrap in plastic wrap.
Chill in the fridge for 30 minutes.
Transfer the pastry to a lightly floured work surface.
Gently knead the dough until soft and pliable.
Roll out into a circle, about 30 cm (12”) round.
Move and lift the pastry regularly to prevent sticking.
Transfer the pastry to the tart tin, lining until covered.
Press the pastry firmly into the edges.
Trim the excess pastry from around the edges and prick the base with a fork.
Place the tart tin onto the large baking tray.
Chill in the fridge for 30 minutes.
Preheat the oven to 190ºC.
Remove the tart tin from the fridge.
Line the tart tin with parchment paper and fill with baking beans.
Bake for 15 minutes at 190ºC.
Remove the tart tin from the oven, remove the baking beans and parchment paper.
Reduce the oven temperature to 180ºC.
Bake for 5 minutes at 180ºC or until cooked through.
Set aside.
Stage 3
Retrieve, clean the EasyWarm bowl and fit the Creaming Beater.
Attach the bowl to the machine.
Add chocolate into the bowl, fit the splashguard.
Mix on heat setting 7, on speed Stir 1 for about 10 minutes or until melted.
Remove the bowl from the machine and set aside.
Stage 4
Attach the Mixer bowl to the machine and fit the K-Beater.
Add the butter and sugar into the bowl, fit the splashguard.
Mix on speed 4 for about 3 minutes or until light and fluffy.
Add the almonds, cocoa, eggs and flour to the bowl.
Transfer the melted chocolate to the Mixer bowl.
Mix on speed 4 until combined.
Stage 5
Preheat the oven to 180ºC.
Cut each pear in half lengthwise, use a spoon to remove the central core and seeds.
Turn a pear over, cut slices down the length of the pear leaving the narrow end uncut.
Spread the pear slices to form a fan shape.
Repeat this process with the rest of the pears.
Spoon contents of the Mixer bowl into the tart tin.
Position the pears on top of the mixture.
Bake for 30 minutes at 180°C.
Leave to cool in the tin.
Once cooled, remove the tart from the tin.
Brush the jam in a thin layer over the tart.
Sprinkle the hazelnuts over the tart.
Decorate the tart with the chocolate shavings.
Serve