Pear and Chocolate Frangipane Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1182
based on 9 ratings

In this recipe the classic combination of chocolate and pear is elevated into a decadent and indulgent piece of patisserie heaven. This recipe can be prepared the day before and then assembled and baked on the day you would like to serve it, perfect for dinner parties or for impressing a crowd.

Inspired by: https://youtu.be/4Jk3PJxYPk4

recipe updated Mar 18, 2025

Ingredients

  • Lemon icon
    Lemon
    1
  • Conference pear icon
    Conference pear
    4
  • Butter icon
    Butter
    325 g
  • Egg icon
    Egg
    4
  • Dark chocolate icon
    Dark chocolate
    150 g
  • Apricot jam icon
    Apricot jam
    2 tablespoons
  • Hazelnuts icon
    Hazelnuts
    30 g
  • Water icon
    Water
    1 L
  • Sugar icon
    Sugar
    600 g
  • Muscovado sugar icon
    Muscovado sugar
    100 g
  • Instant coffee icon
    Instant coffee
    2 tablespoons
  • Amaretto icon
    Amaretto
    1 tablespoon
  • Vanilla extract icon
    Vanilla extract
    1 ½ teaspoons
  • Icing sugar icon
    Icing sugar
    125 g
  • All purpose flour icon
    All purpose flour
    310 g
  • Salt icon
    Salt
    1 teaspoon
  • Ground almonds icon
    Ground almonds
    160 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Chocolate shavings icon
    Chocolate shavings
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Paper towels
  • kCook icon Chef Patissier XL
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Saucepan
  • kCook icon Plate
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Work surface
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface

Step preview

  1. Grease a clean tart pan then set aside
  2. Add water, sugar, muscovado sugar, instant coffee, lemon, amaretto and vanilla extract to a clean saucepan
  3. Heat until boiling - medium heat
  4. Stir until sugar has dissolved
  5. Reduce until simmering - medium-low heat
  6. Add conference pear to the saucepan carefully
  7. Cook until tender - 20 min, medium-low heat
  8. Line a clean plate with paper towels then set aside
  9. Remove the pan from the heat, allow the pears to cool in the syrup
  10. Once cooled, remove the pears from the syrup and allow to drain on kitchen towel
  11. Attach K Beater
  12. Add butter, icing sugar, all purpose flour and salt to the Kenwood Bowl
  13. Mix - approx 2 min, Stir 1
  14. Add egg and vanilla extract to the Kenwood Bowl while machine is running
  15. Mix until mixture comes together - approx 1 min, Speed 1
  16. Transfer pastry to work surface
  17. Knead together
  18. Wrap with plastic wrap
  19. Chill in fridge - 30 min
  20. Place pastry on lightly floured surface
  21. Gently knead the dough until it becomes soft and pliable
  22. Roll out into a circle
  23. Transfer pastry to tart pan
  24. Line until covered
  25. Trim the excess pastry from around the edges and prick the base with a fork
  26. Place the lined tin onto a large baking sheet
  27. Chill in fridge - 30 min
  28. Pre-heat oven - 190°C
  29. Remove the pastry case from the fridge
  30. Line with parchment paper and fill with baking beans
  31. Bake - 15 min, 190°C
  32. Remove from oven
  33. Carefully remove the baking beans and paper
  34. Reduce the oven temperature to 180°C
  35. Bake until cooked through - 5 min, 180°C
  36. Remove from oven then set aside
  37. Attach Creaming beater
  38. Add dark chocolate to the EasyWarm Bowl
  39. Mix until melted - approx 10 min, 7, Stir 1
  40. Remove the bowl from the machine and set aside
  41. Clean Kenwood Bowl
  42. Attach K Beater
  43. Add butter and sugar to the Kenwood Bowl
  44. Mix until light and fluffy - approx 3 min, Speed 4
  45. Then add ground almonds, cocoa powder, egg and all purpose flour to the Kenwood Bowl
  46. Transfer chocolate mixture to Kenwood Bowl
  47. Mix until combined - Speed 4
  48. Pre-heat oven - 180°C
  49. Retrieve the poached pears
  50. Cut each pear in half lengthwise, use a spoon to remove the central core and seeds
  51. Turn the pear over, cut slices down the length of the pear leaving the narrow end uncut so that you can spread the slices of pear to form a fan shape
  52. Repeat with the rest
  53. Spoon content of Kenwood Bowl into tart pan
  54. Position the pears on top of the mixture
  55. Bake - 30 min, 180°C
  56. Remove from oven and let cool
  57. Remove the tart from the tin
  58. Brush with apricot jam
  59. Sprinkle with hazelnuts
  60. Decorate with chocolate shavings
  61. Serve
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