Pear, Almond and Chocolate Tart

2 Aug

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So I bought a big bag of gorgeous looking pears the other day. I got them home and couldn’t help munching straight into one and I nearly took my teeth out, they were that hard. Disappointment settled over me like a black cloud on a sunny day until I had a stroke of genius. I decided to bake with them, you couldn’t find a better baking pear if you had ordered it specially. Then there was the grueling task of finding the perfect recipe.

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I was going to poach them in red wine and spices but that was a bit too speedy and simple for my liking. It has been a horrible day and I really wanted to get stuck into making a fancy baked treat while I chuckled to myself about the people outside getting soaked to the skin and blown into the next county. It was quite satisfying, both the baking and the gloating. I decided on classic pear flavors, chocolate and almond. This is quite an easy, fool proof  dessert although it does take a while because of all the parts but believe me it is worth it. Especially when you get to sit down to a plateful of this tart at the end of it all!

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The crust is wonderfully buttery and the almond shines through the whole tart. The layer of marzipan in the base gives it a delicious chewy texture and amps the almond flavors up to the max. The chocolate filling just brings the whole thing together and results in a phenomenally elegant and scrumptious tart.

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Pear, Almond and Chocolate Tart 

For the Crust:

1 x 150g packet shortbread biscuits (I used Walkers)

1 egg

56g butter, melted

1/2 cup plain flour

1/3 cup granulated sugar

a pinch of salt

2tsp almond extract

For the Filling:

3 small ripe but firm pears, cored and sliced lengthways

1tsp cinnamon

1tsp dark brown sugar

1/2 lemon, juiced

28g butter

65g dark chocolate, broken into chunks

90ml milk

1tsp almond extract

a pinch of salt

1 egg

1 egg yolk

3tbsp granulated sugar

3tbsp plain flour

2tbsp cocoa powder

175g marzipan

a handful of flaked almonds

  • Preheat the oven to 180°c/375°f and grease and line the bottom of a 9inch tart with baking parchment.
  • For the crust, put the shortbread fingers in the food processor and whizz until it is a fine crumb. Add the egg, butter, flour, sugar, salt and almond extract. Whizz again until it forms a soft dough.
  • Wrap the dough in cling film and refrigerate for 20mins to firm.
  • Press the dough into the prepared tin with your fingers or the back of a spoon until it is evenly covering the bottom and sides of the tin. Place a sheet of baking parchment on top and fill with baking beans. Bake blind for 7mins. Allow cool fully.
  • For the filling, in a large bowl mix the pear slices with the cinnamon, dark brown sugar and lemon juice and set aside.
  • Melt the chocolate and butter in a small bowl in the microwave in 30sec intervals until smooth and completely melted. Mix in the milk, almond extract and salt and set aside.
  • In a medium bowl, beat together the egg, egg yolk, sugar, flour and cocoa powder for about 2mins with a electric mixer. Pour in half the melted chocolate mix and beat to incorporate then add the other half and beat again until it is smooth and silky.
  • Roll out the marzipan into a rough 9inch disc and place in the bottom of the pastry  case. Place the pears on top in a fan shape and finally pour the chocolate filling over making sure it is evenly distributed.
  • Bake in the oven for 25mins until the chocolate filling is set. Scatter with flaked almonds about 8mins before it is due to be done.
  • Let cool completely then slice and serve.

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3 Responses to “Pear, Almond and Chocolate Tart”

  1. jevbert1234 August 3, 2013 at 8:13 am #

    Looks amazing! Great post!

  2. Eric Carlson August 10, 2013 at 7:10 pm #

    looks so delicious!

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