Pear & Chocolate Frangipane Tart

Method

This elegant pear and chocolate frangipane tart combines crisp chocolate pastry, rich almond filling, and tender poached pears for a stunning dessert that’s perfect for dinner parties, autumn baking, or festive occasions. Discover how to make this indulgent bake with our easy, step-by-step recipe.

For the Chocolate Pastry:

• 165g butter
• 80g  light brown muscovado sugar
• 265g plain flour
• 30g cocoa powder
• 1 large egg yolk

For the Frangipane Filling:

• 150g butter
• 150g light brown muscovado sugar
• 2 large free-range eggs
• 2 tsp vanilla bean paste
• 150g ground almonds
• 50g plain flour
• 100g dark chocolate
• 3 ripe pears
• 50g flaked almonds

How to make Pear & Chocolate Frangipane Tart

For the Pastry:

1. Sift the plain flour into a large bowl. Add the diced butter and either rub in with your fingertips until the mixture resembles fine breadcrumbs. 
2. Add the cocoa powder and sugar, followed by the egg yolk, mixing until just incorporated. 
3. Bring it together with your hands, and then transfer the dough to a lightly floured surface, shape into a ball and flatten to a disc. Wrap and chill in the fridge for an hour to firm up. 

For the Frangipane:

1. Put the butter and sugar into a large mixing bowl and cream together using an electric whisk, beating until light and fluffy.
2. Add the eggs, one at a time, beating briefly after each one to incorporate.
3. Add the ground almonds and flour and whisk again briefly until evenly mixed. 
4. Melt the chocolate and pour in the melted chocolate and vanilla paste, and whisk again until combined. 

Assembly:

1. When the pastry has chilled, dust your work surface lightly with flour and roll out the pastry into a large circle, half a centimeter in thickness.
2. Gently lift the pastry into a 24cm loose-based tart tin, pushing it into the edges. Roll a rolling pin over the top of the tin to trim the edges and cut away the excess pastry.
3. Chill the tart base whilst you slice the pears. 
4. Spoon in the frangipane filling. Spread the mixture evenly throughout the pastry case with the back of a spoon then lay the slices of pear on top. Finally sprinkle over the flaked almonds. 
5. Place the tart onto the hot baking tray and bake on the middle oven shelf for 1 hour. 
6. Allow to cool before serving

Enjoyed this recipe? Next time, why not try swapping the pears for cherries or raspberries!