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
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Chocolate and pear

Famous for knocking out some of the best cakes in Cornwall, Lara Spurrell of Woods Cafe in Cardinham Woods shares one of her favourite baking recipes

woodscafecornwall.co.uk

Serves    8-10

Supported by

food newsletter banner
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from the oven and drizzle with melted chocolate and sprinkle with hazelnuts, the tart is best served at room temperature.
Supported by
food newsletter banner
Indy Coffee Box
Supported by
Indy Coffee Box

Supported by

Indy Coffee Box
Supported by
Driftwood Spas Brewery

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner