Pear and Chocolate Tart

12-PearTartPlatter-100Pear Tart with Chocolate & Almonds

A lovely, fairly easy-to-throw-together dessert.  Pears and chocolate together — Truly decadent!

I’ve tried this with Pecans, as well as Almonds — Either works wonderfully.  I’ve made this with chocolate-chips (morsels) but feel they did not ‘melt’ very well.  I would rather chop a finer ‘baking’ Chocolate (shaved with a serrated knife) for a better melt and texture.

Serve with Whipped Cream or Creme Fraiche.

Ingredients / Prep:

1 cup all-purpose Flour

1 tbsp. Baking Powder

1/4 tsp. Salt

3 large Eggs (room-temperature)

1/2 cup (1 stick) unsalted Butter

3/4 cup Sugar

1/2 tsp. Almond Extract (or Vanilla)

2 Pears (Bosc or d’Anjou) — Peeled, in a small dice

1/2 cup semi-sweet Baking Chocolate — Finely chopped/shaved

1/2 cup Almonds (or Pecans. or Walnuts) — Chopped

Powdered Sugar

Instructions / Assembly:

Preheat oven to 350 degrees F.  Butter and dust a 9 inch springform pan with flour.

Take out 3 large Eggs from the refrigerator and set aside till room temperature.  Measure out the Flour, Baking Powder, and Salt — Set aside.

Melt Butter in microwave — Or if desired, brown the Butter in a small saucepan.  Watch carefully and stir to prevent burning.  When just a hint of golden, turn off heat — Set aside.

Peel and dice the Pears — Cover with plastic and set aside.

In a medium/large mixing bowl, beat the Eggs with a mixer until it triples in size (about 5-6 minutes).  Add the Almond Extract, then gradually add the Sugar while still mixing.  With a spatula, mix/fold in HALF the Flour Mixture, alternately with HALF the melted Butter.  Repeat with remaining Flour Mixture and Butter — Again, mix/fold with spatula till fully incorporated.

Pour the batter into the cake pan; then evenly sprinkle the Pears, Almonds, and chopped Chocolate on top.  Bake for about 30-35 minutes or till a toothpick comes out clean.  Let it cool for a bit, then remove from ‘ring’ of pan; dust with Powdered Sugar.

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