bonappetit4.3
Chocolate-Almond Pear Tart
The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
👥 9 Servings👤 Kristen Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●pan
- ●oven
📝 Preparation Steps
1
Tart Shell
2
Whisk cocoa powder, salt, and 1⅓ cups flour in a medium bowl. Beat butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until combined, about ⏱️ 2 minutes. Beat in egg. Reduce speed to low; with motor running, add dry ingredients. Mix just until a soft dough forms. Using a rubber spatula, fold in any remaining dry streaks of flour.
⅓ cups (167 g) all-purpose flour, plus more for surface1⅓ cup (67 g) granulated sugar(121 g) almond flour or meal1 cuplarge egg, room temperature1large eggs, room temperature3
3
Transfer dough to a surface; gather into a ball. Using the heel of your hands, smear dough straight out across surface by a full arm’s length, then using a bench scraper, gather dough back up into a ball. Smear and regather dough 2 more times; flatten into a disk. Wrap tightly in plastic and chill until firm, at least ⏱️ 2 hours.
4
If dough is very firm, let sit at room temperature 10–⏱️ 15 minutes to soften slightly. Roll out dough on a lightly floured surface to about a ¼"-thick round, dusting with flour as needed. Carefully transfer dough to tart pan and gently press into bottom, corner, and sides of pan, letting excess hang over edges. Run rolling pin over top of pan to shear off excess dough. Prick bottom of dough all over with a fork. Chill in freezer 1–⏱️ 12 hours.
5
Arrange a rack in middle of oven and preheat to 325°. Bake tart shell until firm and dry to the touch and starting to pull away from edges of pan, 14–⏱️ 18 minutes. Transfer to a wire rack and let cool. Do Ahead: Dough can be made 1 week ahead. Keep chilled, or freeze up to 1 month.
6
Filling and Assembly
7
Increase oven temperature to 350°. Whisk almond flour, all-purpose flour, and cocoa powder in a medium bowl. Beat butter and sugar in the clean bowl of a stand mixer fitted with a clean paddle attachment on medium-low speed until fluffy, about ⏱️ 5 minutes; scrape down bowl. With motor running, add eggs one at a time, incorporating completely before adding the next one. Reduce speed to low; add dry ingredients and beat to combine. Add chocolate, vanilla extract, almond extract, and salt and beat until smooth.
large egg, room temperature1(121 g) almond flour or meal1 cuplarge eggs, room temperature3
8
Spread frangipane evenly across bottom of tart shell. Top with pear slices to cover, fanning out to make an attractive pattern (you might have some left over—snack away!). Scatter almonds around edges of tart and bake until pears are tender and frangipane barely jiggles when pan is gently shaken, 40–⏱️ 45 minutes. Transfer tart to wire rack; let cool.
9
Just before serving, dust edges of tart with powdered sugar. Do Ahead: Tart can be baked 2 days ahead. Store tightly wrapped at room temperature.
(121 g) almond flour or meal1 cupPowdered sugar (for dusting)
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