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Pear and chocolate Bakewell tart


Serves: 10
timePrep time: 35 mins
timeTotal time:
Pear and chocolate Bakewell tart
Recipe photograph by Kris Kirkham

Pear and chocolate Bakewell tart

Serve a thin slice of this tart with tangy crème fraîche or hot chocolate sauce

Serves: 10
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
523Kcal
Fat
36gr
Saturates
14gr
Carbs
40gr
Sugars
26gr
Fibre
1gr
Protein
9gr
Salt
0.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 1 x 375g sheet ready-rolled shortcrust pastry
  • 65g dark chocolate (about 70% cocoa solids)
  • 175g soft butter
  • 175g caster sugar
  • 2 medium eggs
  • 40g self-raising flour
  • 1⁄4 tsp fine sea salt
  • 175g ground almonds
  • 1 tsp almond extract
  • 2 ripe-and-ready-to- eat dessert pears
  • 15g flaked almonds

Step by step

Get ahead
Keeps for up to 2 days in the fridge
  1. Use the pastry to line a 23cm round loose-bottomed flan tin (3-4cm deep), trimming off the excess. Prick the base with a fork and chill for 30 minutes.
  2. Put a baking sheet into the oven; preheat to 200°C, fan 180°C, gas 6. Line the pastry case with crumpled baking paper and baking beans. Bake for 15 minutes then remove the baking beans and paper and return to the oven for 5-7 minutes until the base is crisp and golden brown. Set aside, and reduce the oven to 170°C, fan 150°C, gas 3.
  3. For the filling, break the chocolate into a small heatproof bowl. Rest over a pan of barely simmering water and leave until melted. Set aside.
  4. Beat the butter, sugar, eggs, flour, salt, almonds and extract together in a mixing bowl until smooth. Spoon the almond mixture into the pastry case and spread it evenly over the base, making a good seal with the edges of the pastry case. Dollop the melted chocolate over the surface and draw the tip of a knife through the mixture to lightly marble together. Peel, quarter and core the pears. Slice each quarter into thin slices, fan them out slightly and arrange them randomly over the top of the tart.
  5. Put the tart onto the hot baking sheet and bake for 40 minutes. Then carefully slide the oven shelf part-way out and scatter with the flaked almonds. Slide it back into the oven and bake for a further 25-30 minutes until cooked through, covering loosely with foil if necessary. Cool, then carefully remove from the tin.
  6. Dust the tart lightly with icing sugar before serving.
    Tip
    To serve with a hot chocolate sauce, heat 250ml double cream, 40g butter and 2 tbsp sugar, stirring until it simmers. Stir in 100g finely chopped dark chocolate and let melt. 

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