PEAR & CHOCOLATE FRANGIPANE - TM

This frangipane chocolate and pear tart tastes nicer than it looks. It is not very sweet and the combination of the tart with the yoghurt or cream is delicious. Easy to make even though baking is not my forte. 

Difficulty: easy
Preparation time: 20min
Total time: 2h
Serving size: 16 portions

Ingredients
Pastry
30g raw sugar
210g plain flour, plus extra for dusting
10g cocoa powder
130g unsalted butter, chilled, plus extra for greasing
1 pinch salt (optional)
1 egg yolk
¼ tsp natural almond extract
1 - 2 tsp water
Filling
230g raw almonds
140g white sugar
200g dark chocolate
130g unsalted butter
4 eggs
1 tsp natural almond extract
2 pears, peeled, cored, cut into halves and cut into thin slices lengthways (5 mm)
Apricot glaze
50g apricot jam
1 tbsp water

Preparation
Pastry
Place sugar and almonds into mixing bowl and mill 10 sec/speed 9.
Add flour, cocoa, butter and salt and mix 10 sec/speed 6 or until mixture resembles breadcrumbs.
Add egg yolk, almond extract and water and knead 20 sec/, then mix 5 sec/speed 7.
Transfer dough onto a floured silicone bread mat or work surface and shape into a tight ball. Shape pastry into a flat disc and wrap in plastic wrap, then place into refrigerator to chill for 30 minutes. 

Clean and dry mixing bowl.
Preheat oven to 180°C. Grease a round fluted tart tin (26 cm) and set aside.
Flour a silicone bread mat or work surface and a rolling pin. Roll out pastry onto silicone mat, or between 2 pieces of baking paper, until just large enough to completely cover prepared tart tin. Line base and sides of tin with pastry, cutting off any excess pastry from edges.

Prick base with a fork or pastry docker to prevent air bubbles. Line pastry base with baking paper and fill with pie weights, rice or dried beans (this will stop the pastry from rising during baking). Place tart tin onto a baking tray (30 x 40 cm) and bake for 4-6 minutes (180°C). Carefully remove baking paper and pie weights, rice or dried beans.
Filling
Place almonds and sugar into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside.
Place chocolate into mixing bowl and grate 5 sec/speed 9.
Add butter and melt 3-5 min/60°C/speed 3, until melted.
Add eggs, almond extract and reserved almond sugar mixture and mix 10 sec/speed 6.
Pour filling into reserved pastry case. Arrange pear slices in a circular pattern on top of filling. 

Bake for 35-40 minutes (180°C), until filling is set. 

Clean and dry mixing bowl.
Apricot glaze
Place glaze ingredients into mixing bowl and heat 3 min/60°C/speed 1. Brush glaze over warm tart.

Leave tart to cool for 30 minutes before serving.

Serve with some berries, yoghurt, cream or ice-cream.

Nutrition per 1 portion 

Calories 1779.5 kJ / 423.7 kcal

Protein 7.8 g

Carbohydrates 32 g

Fat 29.3 g

Saturated Fat 13.7 g

Fibre 3 g

Sodium 41.7 mg