Go Back
4.67 from 3 votes
A decadent Pear and Chocolate Frangipane Tart is served on a silver platter. It has golden crispy crust, a lush almond cocoa filling topped with meltingly tender sliced pears.
Print Recipe
Pear and Chocolate Frangipane Tart Recipe
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

Elevate dessert with our Pear and Chocolate Frangipane Tart–a heavenly medley of decadent cocoa and fragrant pear in each creamy, flaky slice!

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 1 recipe Flaky Sour Cream Pie Crust
  • 3 cups (24 fl oz/720 ml) water
  • ½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar, divided
  • 3 medium, ripe but firm pears
  • 2 two-inch (5 cm) strips of orange peel
  • 6 tablespoons (3 oz/85 g) butter, softened
  • ¾ cup (3 oz/85 g) almond flour
  • 1/3 cup (1 1/3 oz/37g) cocoa powder
  • 1 large egg
  • ¾ teaspoon almond extract
Instructions
Blind Baking the Crust

  1. Preheat the oven to 350°F (180°C).

  2. Roll out the pie crust to ¼ inch (1 ½ cm) thick and line a 9-inch (23 cm) fluted pastry tin with a removable bottom with it.

  3. Prick the bottom of the pastry all over with a fork, line with parchment and fill with pie weights.

  4. Blind bake the crust for 20 minutes, until the edges are set.

  5. Carefully remove the parchment with the weights and return the crust to the oven for another 10 minutes, until the pastry is dry and cooked through. Remove from the oven and set aside.
Poaching the Pears

  1. While the pastry is baking, poach the pears: in a medium saucepan over medium heat combine the water, ½ cup (4 oz/115 g) granulated sugar and the orange peel and bring to a simmer.

  2. Peel, halve and core the pears. Add the pear halves to the simmering water for 10-15 minutes, until tender. Remove and let cool on a plate.
Making the Frangipane

  1. While the pears are cooking, make chocolate frangipane: in a medium bowl, combine the remaining ½ cup (4 oz/115 g) sugar, butter, almond flour, cocoa powder, egg and almond extract and stir until evenly combined.

  2. Spread the chocolate frangipane evenly in the baked pastry shell.
  3. Slice the cooled, poached pear halves horizontally almost all the way through (leave the bottom still attached) and press gently to fan the slices.
  4. Carefully arrange the pear halves on the frangipane, cored side down and narrow tops pointing towards the center. Gently press the pears into the filling and fan out slightly.
  5. Bake the tart for 30-35 minutes, or until the filling is set.

  6. Let cool down before serving. Store leftovers loosely covered, at room temperature for up to 2 days.