Ripe juicy pears go so well with chocolate, a real favourite of mine.
Serves 6-8
Prepare the pastry shell as before baking blind for 15 minutes.
Ingredients
For the filling:
200g butter, softened to room temperature
200g soft brown sugar
3 eggs, beaten together
30g plain flour
25g cocoa powder, sift the flour and cocoa together
150g ground almonds
3 ripe pears
50g butter
50g golden caste sugar
Method
1. Cream the butter and sugar together until light and fluffy.
2. Sift a tablespoon of the flour/ cocoa into the mixture and beat in the eggs.
3. Add the rest of the flour/cocoa and the ground almonds and stir well into the creamed mixture. Leave to one side.
4. Peel and quarter the pears.
5.Melt the butter and sugar together in a frying pan over a low heat and add the pears.
6. Cook them gently making sure they are coated in the butter mixture for 8 minutes. 25.Spoon the tart filling into the pastry case and smooth out.
7. Lay the pears in the filling evenly
8. Bake for 25-30 minutes until the filling is springy to the touch.
Chocolate Pear Tart
Image by camposart (originally posted to Flickr as chololate tart) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons