Pear and Dark Chocolate Tart

Pear and Dark Chocolate Tart


For the Frangipane

  • 100g butter at room temperature
  • 100g caster sugar
  • 100g ground almonds
  • 2 large eggs

For the Poached Pears

  • 150g caster sugar
  • 1 lemon
  • 2 pears

For the Pastry

  • 225g plain flour
  • pinch of salt
  • 1 tbsp caster sugar
  • 120g cold butter

For the Decoration

  • 2 tbsp flaked almonds
  • 150g dark chocolate, chopped
  • 2 tbsp apricot jam


  1. First make the frangipane by beating the butter and sugar in a mixer until light and fluffy, then add the eggs one at a time, make sure you beat till smooth between each one. Now add the ground almonds and beat until all mixed together.
  2. For the pears put 500ml of water and the caster sugar in a pan with some lemon zest, bring to a gentle simmer. Peel and half the pears and put in a bowl with the lemon juice, now pour all this into the simmering liquid and poach for 15-20 minutes until tender, they should be soft but still hold their shape.
  3. Now to make the pastry, rub together the flour, salt, sugar and diced butter until the mixture resembles breadcrumbs. Now add 2 tbsp of ice cold water and mix with your fingers to form a dough, leave to set in the fridge for at least half an hour, or until needed.
  4. Roll out the pastry on a lightly floured surface into a rectangle about 2-3mm thick, use a 35x11cm tart tin and line it with the pastry. Chill for 30 minutes then line with baking paper and fill with rice or flour and bake for 20 minutes, remove the rice or flour and paper and bake for another 5 minutes until golden.
  5. Now you can assemble the tart, spread the frangipane in the bottom, then place the pears in and sprinkle over the flaked almonds and chopped chocolate.
  6. Bake for 25-30 minutes, until its golden, leave to cool.
  7. Whilst cooling put the jam on the heat and stir until bubbling, then paint it over the top of the tart to give an extra christmassy shine.
  8. Now relax and enjoy!