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Pear and chocolate frangipane tart
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320g ready rolled shortcrust pastry sheet
275g blanched hazelnuts
200g unsalted butter
175g light brown muscovado sugar
2 tsp vanilla bean paste or vanilla extract
½ lemon, zest
3 eggs, beaten
3 tbsp plain white flour
100g dark chocolate (minimum 70% cocoa)
3 conference pears, peeled, cored and quartered lengthways
cocoa powder, to dust
1. Preheat the oven to 180˚C, gas mark 4. Roll out the pastry a little to widen it then use to line a 24cm fluted tart tin; prick the base with a fork. Line with baking parchment, fill with baking beans and blind-bake on a baking tray for 20 minutes. Remove the parchment paper and beans and bake for 5 minutes until the tart case is golden and biscuity.
2. Meanwhile, put the hazelnuts on a tray and bake for 5 minutes until a shade darker. Leave to cool, then pulse in a food processor until finely chopped (but not a powder). Transfer to a large bowl.
3. Put the butter, sugar, vanilla, lemon zest and a good pinch of salt into a food processor. Whizz until light and fluffy. Add to the hazelnuts with the eggs and flour. Beat together until thoroughly combined. Melt the chocolate in a heatproof bowl set over a pan of simmering water then fold into the hazelnut mixture.
4. Transfer the mixture to the tart case and smooth out. Position the pears on top of the tart and bake for about 35 minutes, until the tart has firmed up around the edges, but still has a little wobble towards the centre. Leave to cool completely, then lift out of the tin onto a serving plate or board. Sift a little cocoa powder over the tart and serve in slices with crème fraîche, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (12) 2348kJ
This recipe was first published in September 2019.