There are two flavours that really sing when combined with pears - almonds and chocolate - and I'm using all three in this tart. While I would usually make this with sweet shortcrust I've decided to go for the flakey crispness of puff pastry.
[Makes 1 x 18x28cm tart]
puff pastry (I used Carême All Butter Puff Pastry)
Beurre Bosc Pears, peeled, cored and quartered
150 grams softened butter
150 grams brown sugar
2 eggs at room temperature, lightly whisked
200 grams almond meal
100 grams dark chocolate, chopped
Note: Carême puff pastry is quite thick so if are using it, roll it out to 2 to 3mm in thickness.
Line a loose bottomed tart tin with the puff pastry - prick the base, this will stop the bottom of the tart from rising. Place this in the fridge while you make the frangipane.
Make the frangipane:
Beat the butter and sugar until light and creamy. Drizzle in the beaten egg a little at a time, beating constantly until all the egg has been absorbed. Add the almond meal and briefly beat until just combined. Fold through the chopped chocolate.
Assemble the tart:
Fill the tart with frangipane, roughly level it with a palette knife. Arrange the pears quarters over the top, pressing them slightly into the frangipane.
Have a baking tray warming in a 180°C oven - place the tart tin on the heated tray and bake for 30 minutes. Turn the temperature down to 160°C and cooking until the frangipane has set and browned.
Let the tart cool slightly before removing from the tin. The tart can be eaten warm or cold.