Dessertsbiggerbolderbaking4.7
Pear and Chocolate Frangipane Tart Recipe
Elevate dessert with our Pear and Chocolate Frangipane Tart–a heavenly medley of decadent cocoa and fragrant pear in each creamy, flaky slice!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 40 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- bowl
📝 Preparation Steps
1
Blind Baking the Crust
2
Preheat the oven to 350°F (180°C).
3
Roll out the pie crust to ¼ inch (1 ½ cm) thick and line a 9-inch (23 cm) fluted pastry tin with a removable bottom with it.
4
Prick the bottom of the pastry all over with a fork, line with parchment and fill with pie weights.
5
Blind bake the crust for ⏱️ 20 minutes, until the edges are set.
6
Carefully remove the parchment with the weights and return the crust to the oven for another ⏱️ 10 minutes, until the pastry is dry and cooked through. Remove from the oven and set aside.
7
Poaching the Pears
8
While the pastry is baking, poach the pears: in a medium saucepan over medium heat combine the water, ½ cup (4 oz/115 g) granulated sugar and the orange peel and bring to a simmer.
(24 fl oz/720 ml) water3 cupsmedium, ripe but firm pears3(3 oz/85 g) butter, softened6 tablespoons½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar, divided¾ cup (3 oz/85 g) almond flourcup (1 1/3 oz/37g) cocoa powder1/3
9
Peel, halve and core the pears. Add the pear halves to the simmering water for ⏱️ 10-15 minutes, until tender. Remove and let cool on a plate.
10
Making the Frangipane
11
While the pears are cooking, make chocolate frangipane: in a medium bowl, combine the remaining ½ cup (4 oz/115 g) sugar, butter, almond flour, cocoa powder, egg and almond extract and stir until evenly combined.
(24 fl oz/720 ml) water3 cupsmedium, ripe but firm pears3(3 oz/85 g) butter, softened6 tablespoons½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar, divided¾ cup (3 oz/85 g) almond flourcup (1 1/3 oz/37g) cocoa powder1/3large egg1
12
Spread the chocolate frangipane evenly in the baked pastry shell.
13
Slice the cooled, poached pear halves horizontally almost all the way through (leave the bottom still attached) and press gently to fan the slices.
14
Carefully arrange the pear halves on the frangipane, cored side down and narrow tops pointing towards the center. Gently press the pears into the filling and fan out slightly.
15
Bake the tart for ⏱️ 30-35 minutes, or until the filling is set.
16
Let cool down before serving. Store leftovers loosely covered, at room temperature for up to 2 days.
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