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    Autumn Spiced Pear & Chocolate Frangipane Tart

    Join Catherine to make the most delicious autumn spiced pear and chocolate frangipane tart. Yummy!

    We welcome #GBBO’s Pastry Week in style with Catherine of @peartreecottagelife.

    Whether you’re sweet or savoury when it comes to your pastry, Catherine’s spiced pear and chocolate tart is bound to go down a treat!


    For the chocolate pastry

    • 200g plain flour
    • 2 tbsp cocoa powder
    • 6 tbsp icing sugar
    • 150g butter, cold, cut into cubes
    • 2 free-range, large egg yolks

    For the filling

    • 100g 70% solids, dark chocolate
    • 150g unsalted butter, cut into cubes
    • 150g ground almonds
    • 150g caster sugar
    • 1 tsp ground mixed spice
    • 3 large, free-range eggs
    • 50g self-raising flour
    • 1 lemon squeezed into water
    • 3 conference pears, peeled, quartered & core removed


    • Icing sugar
    • Flaked almonds
    • Chocolate or vanilla ice-cream (optional)


    • A loose bottomed, 26cm fluted pastry tin
    • Grease proof paper
    • Baking beans
    • Medium saucepan & glass bowl
    • Rolling pin and wooden spoon
    • Oven preheated to 160°C fan
    • Food processor (or can be done by hand)

    To make the pastry

    Step 1

    Simply add all 5 of the chocolate pastry ingredients, into a food processor

    Pulse until they are all evenly combined and ball together

    Lay a piece of grease proof paper down onto the work bench & lightly flour

    Roll out the pastry to a depth of about 3mm (I did this between x2 sheets of grease proof paper)

    Step 2

    Lightly grease the pastry tin

    Carefully transfer to the tart tin and press gently into the edges

    Trim the top with a horizontal knife and then prick the base all over with a fork

    Step 3

    Place in the fridge to chill for a minimum of 30 minutes

    Preheat the oven, whilst the pastry is chilling

    Take some grease proof paper, line the pastry case with it and then add baking beans

    Blind bake for 15 minutes, until tart looks baked around the edges

    Step 4

    Remove the baking paper and beans

    Return to the oven for 5-7 minutes or until the base of the pastry shell looks totally dry and cooked through

    Remove from the oven and leave to cool, whilst still in the tin

    To make the chocolate & pear filling

    Step 1

    Place a large glass bowl, over a bowl of barely simmering water

    Break the chocolate into small pieces abs add to the bowl

    Turn off the heat and allow the chocolate to melt ~ set aside

    Step 2

    Peel the pears, quarter and remove the core

    Add to the lemon juice water, to prevent browning

    In a stand mixer, add the unsalted butter, ground almonds, flour, eggs and caster sugar and mix until fully combined

    Step 3

    Carefully add the Frangipane mixture to the tart base, spreading evenly

    Take the melted chocolate and add in dollops, swirling through with a skewer to marble

    Step 4

    Remove the pear quarters & thinly slice, 1/2cm from the base, so the quarter fans, but stays intact

    Arrange in a circular pattern and bake in the oven for 35-40minutes, until the Frangipane is form to the touch

    Remove from the oven and sprinkle with icing sugar & flaked almonds (optional)

    Either serve hot with ice-cream or allow to cool and serve with crème fraiche or cream