Pear & chocolate frangipane tart

Name: Pear & chocolate frangipane tart
Yield: Serves 8
Ingredients: crème fraîche or cream, to serve; 250 g plain flour, plus extra for dusting; 15 g flaked almonds; 3 ripe (but not squishy) Conference pears; juice of ½ lemon; 2 medium free-range eggs, beaten; ¼ teaspoon vanilla extract; 1 medium free-range egg, beaten; 1 tablespoon cold water; 150 g unsalted butter, chilled, cut into small cubes; 2 tablespoons caster sugar; ½ teaspoon baking powder; ½ teaspoon flaked sea salt; 75 g plain flour; 125 g ground almonds; 175 g caster sugar; 175 g unsalted butter, softened; 150 g dark chocolate

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Pears and chocolate first came to my attention at school. Canned pears, that is, with lumpy chocolate custard. It was my favourite pudding and I’d try to blend back into the dinner queue to lots of jostling elbows and shouts of ‘Warner, sod off, you’ve already had some!’ If you like this recipe, by all means have some more.

Ingredients

150 g dark chocolate
175 g unsalted butter, softened
175

Dinner
Dessert
Pie
Vegetarian

Method

Preheat the oven 180°C fan/200°C/Gas 6. To make the pastry, put the flour, butter and sugar in a food processor and pulse until the mixture resembles fine breadcrumbs. Mix together the egg and water (this helps to prevent streaky pastry), then, with the food processor mo