chocolate and pear tart, fresh from a country kitchen

This weekend has been spent in the country! Well, almost. We were in walking and staring distance of orchards and farms. Not only this, but we had animal friends to hang out with, giving us an excuse to walk to and stare at the farms. Friends of ours live in the almost country south of Lyon in an area called Saint Genis. But they were off to Paris, so we spent our latest lazy Sunday dog sitting in an old farm-house surrounded by the colours of autumn. But of course, the best part of old farm houses is that they come complete with well stocked country kitchens. Kitchens that have things like measuring cups and cute old-fashioned pie dishes. So with some gorgeous seasonal pears and a Jamie Oliver inspired recipe I made a delicious and truly simple Chocolate Tart.

This recipe produced a very handsome tart that was intensely chocolate, but heightened further by the warm juicy pears. I used Louise Bonne pears (my current favourite cultivar) that were slightly unripe which added a refreshing burst of flavour to all the chocolate. I am now in love with this tart. It is easy to make but classic and classy enough for any table.

Chocolate and Pear Tart

Slightly adapted from Jamie Oliver

Serves 8-10

Shortcrust pastry (A favourite recipe or readymade) to line a 24cm dish
125 g Ground Hazelnuts
2 Large Eggs
125 g Softened Butter
95 g Raw Sugar
185 g Quality Semi-sweet Dark Chocolate, melted
2 Louise Bonne Pears, peeled, cored and quartered
Crème Fraîche or Greek Yoghurt to serve

Preheat the oven to 190°C

Make your shortcrust pastry and chill for suggested time. Roll and line your tart tin with 1/2cm thick pastry. Pop into the fridge while you make the filling to re-chill.

To make the filling mix together the sugar and butter, add the eggs and Hazlenut and mix until well combine. Stir in the warm melted chocolate. Put to the side.

Remove tart shell from the fridge and Bake blind for 8-10 minutes, watching to make sure the edges don’t brown up.Remove from oven and reduce temperature to 170°C.

Pour the mixture evenly into the pastry case and lightly press the quartered pears into mixture. (I like each slice to have a quarter of pear in the center so would have 8-10 thin quarters evenly fanned around the tart)

Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm in the center. Serve warm – However, I also enjoyed in cold for breakfast the next day, and reheated for afternoon tea, and …

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