Chocolate, pear and hazelnut frangipane tart
You'll want to add a good scoop of Cornish clotted cream to this indulgent chocolate and pear frangipane tart from Lara Spurrel of Woods Cafe
- Added on October 22, 2015
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Serves 8-10
Supported by
- You will need
- Method
For the pastry:
Plain flour 375g
Butter 225g
Caster sugar 60g
Egg 1, beaten
Cold water 4 tbsp
For the frangipane:
Caster sugar 150g
Soft butter 150g
Large egg 1
Cocoa powder 2 tbsp
Ground almonds 150g
Milk splash of
For the filling:
Pears 4, peeled and quartered
Chopped hazelnuts 70g, toasted
Dark chocolate 50g
- For the pastry: Preheat the oven to 180°. You’ll only need half of the pastry to make the tart, the other half can be kept in the fridge tightly wrapped in cling film for a few days or frozen for up to a month.
- Rub together the flour, butter and sugar until bread crumb consistency. Add the beaten egg and a tablespoon of water, start to combine with a knife. Keep adding a splash of water until the mix comes together into a firm ball.
- Cut the ball in half and gently knead and press the pastry into 2 balls. Roll out the pastry on a floured surface and then line a buttered tart tin, trim the top and prick the bottom with a fork, pop into the fridge.
- For the frangipane: Whisk together the butter and sugar until light and fluffy then whisk in the egg. By hand gently stir in the ground almonds and cocoa powder adding a splash of milk if the mixture is too stiff.
- Spread the the frangipane ito the pastry case and arrange the pears on top. Bake for 50-60 minutes until the frangipane is set in the middle.
- Remove from the oven and drizzle with melted chocolate and sprinkle with hazelnuts, the tart is best served at room temperature.
You will need
For the pastry:
Plain flour 375g
Butter 225g
Caster sugar 60g
Egg 1, beaten
Cold water 4 tbsp
For the frangipane:
Caster sugar 150g
Soft butter 150g
Large egg 1
Cocoa powder 2 tbsp
Ground almonds 150g
Milk splash of
For the filling:
Pears 4, peeled and quartered
Chopped hazelnuts 70g, toasted
Dark chocolate 50g
Method
- For the pastry: Preheat the oven to 180°. You’ll only need half of the pastry to make the tart, the other half can be kept in the fridge tightly wrapped in cling film for a few days or frozen for up to a month.
- Rub together the flour, butter and sugar until bread crumb consistency. Add the beaten egg and a tablespoon of water, start to combine with a knife. Keep adding a splash of water until the mix comes together into a firm ball.
- Cut the ball in half and gently knead and press the pastry into 2 balls. Roll out the pastry on a floured surface and then line a buttered tart tin, trim the top and prick the bottom with a fork, pop into the fridge.
- For the frangipane: Whisk together the butter and sugar until light and fluffy then whisk in the egg. By hand gently stir in the ground almonds and cocoa powder adding a splash of milk if the mixture is too stiff.
- Spread the the frangipane ito the pastry case and arrange the pears on top. Bake for 50-60 minutes until the frangipane is set in the middle.
- Remove from the oven and drizzle with melted chocolate and sprinkle with hazelnuts, the tart is best served at room temperature.