Pear and chocolate frangipane tart

7 comments
baking, tart, thermomix
There are a lots of components to this dish but it is well worth the effort. You can mix it up by using your own favourite sweet pastry.

The original recipe from which I have adapted this for the Thermomix is in Will Torrent’s Pâtisserie at Home

 

pear and chocolate tart

  • Servings: 12
  • Difficulty: medium
  • Print

 

Ingredients

Pâte Sablée

200g unsalted butter

100g icing sugar

Pinch salt

Seeds from a vanilla bean

Finely grated zest of lemon

1 egg and 1 egg yolk

250g plain /all purpose flour

Chocolate hazelnut frangipane

50g good quality dark chocolate ( I used 70% callebaut chips)

100g unsalted butter

100g caster sugar

75g ground hazelnuts

25 g ground almonds

40g plain flour

4 eggs

 

Poached pears

6-8 pears ( if you want to used tinned pears you won’t need to poach them)

Poaching liquor:

750ml bottle of white wine

50ml Poire William liqueur or calvados

200g sugar

Juice and grated rind of a lemon

A vanilla pod split.

Method

Pâte Sablée

Always try to make a pâte Sablée a in advance (it is VERY) crumbly so benefits from at least 3 hours in the fridge or ideally overnight. Roll out between cling film or remove the base from your flan tin and roll on that leaving an overhang to press up the sides of the pan.

Unlike a standard short pastry, you don’t want the butter straight from the fridge. Cream the butter, sugar and salt in a stand mixer. I used the Thermomix speed 4 until creamy.

Blend in the vanilla seeds and the lemon rind

Add the eggs followed by the flour.

Try not to overwork the mixture. Tip it out onto a pastry sheet before it is fully incorporated. If it looks too dry add small amounts of water. I find two whole large eggs is too much but two small eggs might well work. Better to adjust once you have added the flour.

Wrap in cling film and refrigerate for at least 2-3 hours or overnight.

Line one 22cm loose base flan tin or 4-6 individual tins (depending on size)

Pop back into fridge until needed

Poached pears

The poaching liquid makes a wonderful granita so I recommend you pour it into shallow containers and freeze. I served in martini glasses before the desert course. You could serve a smaller amount in a shot glass alongside the tart.

Peel and core the pears and put them into a saucepan. If you are using 4 you would be able to fit them into the TM bowl.

Add all the remaining ingredients and cover with a disc of baking paper.

Bring to boil and simmer for 20-30 minutes depending on how firm the pears are. Don’t allow to get too soft.

Remove from pan. Set aside and freeze liquid in shallow container if making a granita. Alternatively make an ice cream.

Chocolate frangipane

I suggest doubling the quantity given above. You won’t need this quantity for a shallow tart but it is a very versatile filling and you might want to freeze a second desert.

If using the Thermomix grind nuts sp 10 until fine and set aside

Soften butter in TM bowl at 50°

Melt chocolate in TM bowl at 50° sp 3 or in a microwave. Set aside

Beat the butter and sugar in a stand mixer or Thermomix

Add eggs

Fold in ground hazelnuts, almonds and flour .

If using the Thermomix all the ingredients can be added to the melted chocolate and mix well sp 3-4

To finish

50g flaked almonds

50g sieved apricot jam and 1 tbls water

Preheat oven to 180°C/350°F

Assembly

Remove pastry shells from fridge

Spread the chocolate frangipane evenly on base

Halve the cooled pears and place evenly on top of frangipane

Sprinkle with flaked almonds if liked

Bake in preheated oven. 30 minutes for individual tartlets, 40-45 for large tart.

Remove from oven and brush with apricot glaze while still warm.

This works perfectly with a crème fraîche, chocolate sauce, ice cream ( but maybe not all of the above!)

Enjoy

Anne

Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

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