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!

Ingredients

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

 

Topping

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

 

Equipment

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

  • 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)

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

    ENJOY!

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Becca Monaghan

By Becca Monaghan on 20.10.20

Guest Contributor

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