Frangipane tart with pears and chocolate

Total: 2 hr | Active: 45 min.
vegetarian

Raw pears are not much of a hit at our house. We prefer other types of fruit. When it comes to making a cake, however, it’s a different story! Pears, almonds and chocolate go together perfectly and when combined they make a delicious snack for the whole family. Any leftover shortcrust pastry can be broken up and baked. This will taste delicious added to yoghurt or simply with a nice cup of coffee.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Shortcrust pastry dough
100 g white flour
100 g ground almonds
80 g sugar
1 pinch salt
80 g butter, cut into pieces, cold
1  egg
Filling
100 g butter, soft
100 g icing sugar
100 g ground almonds
20 g cocoa powder
1  egg
2  pears, peeled, halved, cut into slices approx. 5 mm thick

How it's done

Shortcrust pastry dough

Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough into a rectangle (approx. 36 x 13 cm), transfer to the prepared tin, prick firmly with a fork. Remove the leftover dough. Chill both until ready to use.

Filling

Place the butter, icing sugar, almonds and cocoa in a bowl, beat using the whisk on a hand mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Spread the filling over the pastry base, smooth down. Arrange the pear slices on top. Roughly crumble the leftover pastry and scatter on top.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Take the tart out of the oven, allow to cool slightly, remove from the tin and enjoy lukewarm or cold.

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