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Susan Jung

Pear and almond is a classic tart-filling combination. This recipe is slightly different from that of the traditional tart because it uses chocolate dough. Although the recipe looks long and complex, the dessert is actually quite easy to make. All three components can be made several days in advance and refrigerated.
Chocolate-almond tart with vanilla- and citrus-poached pears
The recipe for the chocolate dough is from the cookbook The Pie and Pastry Bible, by Rose Levy Beranbaum.
Don't use Asian varieties of pear (such as nashi) because they are too watery to be poached. I like the Anjou or Bartlett varieties. Choose the small- est pears you can find because they will look nicer than large ones when fanned out in the tart. The pears should be ripe but still firm.
For the poached pears:
6-8 pears, depending on the size
750ml dry white wine
750ml water
200 grams granulated sugar
1 vanilla bean
The zest of one lemon and one orange, removed from the fruit in wide strips with a vegetable peeler
1 cinnamon stick, broken into several pieces
For the almond cream:
200 grams unsalted butter, slightly softened
200 grams sliced almonds, toasted
90 grams granulated sugar
1/4 tsp fine sea salt
2 large eggs, at room temperature
60 grams plain (all-purpose) flour
1 tsp vanilla extract or a few drops of almond extract
For the chocolate dough:
90 grams icing sugar
25 grams unsweetened cocoa powder
1/8 tsp fine sea salt
120 grams unsalted butter, chilled and cut into 1cm chunks
200 grams plain (all-purpose) flour, plus extra for rolling the dough
1 large egg
Poach the pears first, so they have time to cool. Put the white wine and water into a saucepan that can hold the pears in one layer. Split the vanilla bean in half lengthwise and scrape out the seeds, then put the seeds and pod into the pan. Add the sugar, the lemon and orange zest and the cinnamon stick. Bring to a simmer, stirring often. Peel the pears and add them to the poaching liquid. Cut a circle of parchment paper that's just large enough to fit on the inside of the pan and place it directly on the pears. Put a plate on the parchment circle - this holds the pears down so they're submerged in the liquid. Cook the pears at a bare simmer until they're just tender enough to be pierced with a sharp knife - do not overcook them. Turn the pears over occasionally so they cook evenly. When the pears are tender, remove the plate and parchment circle and let the fruit cool in the poaching liquid.
Put the icing sugar, cocoa powder, salt and flour in the bowl of a food processor and pulse to combine thoroughly. Add the butter and process until it's the size of grains of rice. Whisk the egg and, with the motor running, drizzle it into the food processor through the feed tube. Transfer the ingredients into a large mixing bowl and finish mixing by hand. Knead the dough briefly to form a smooth, cohesive mass. Shape the dough into a disc, wrap it in cling-film and refrigerate for at least one hour. Roll out the dough on a lightly floured work surface to the thickness of about 3mm. Drape the dough over a 25cm tart pan then settle it gently into the edge of the pan without stretching the dough. Fold the overhanging dough into the sides of the pan so the edges are a double thickness and press gently so the dough adheres. Trim off any overhang so the dough is flush with the edge of the pan then refrigerate the tart shell for at least 30 minutes. Preheat the oven to 200 degrees Celsius. Prick the bottom of the tart shell with a fork at intervals of about 1cm, then bake for 10 minutes. Decrease the heat and bake for about 10 more minutes, or until the surface of the shell is set but not fully baked. Cool completely. Leave the oven on.
For the almond cream, finely grind the toasted almonds with the sugar and salt in a food processor. Add the butter and pulse to combine, then mix in the egg and vanilla or almond extract. Add the flour, pulse a few times then finish mixing by hand. Spread the almond cream over the cooled tart shell to the thickness of about 1cm. Halve the poached pears lengthwise and use a melon baller to remove the core and seeds. Blot off the excess moisture from each pear half, then lay it flat on a work surface. Use a sharp paring knife to cut the pear into 3mm-thick slices. Use a metal spatula to carefully lift the sliced pear from the cutting board and lay it so the rounded side is closest to the edge of the tart shell. Press on the pear half gently to slightly fan out the slices. Repeat with the remaining pears, arranging them so they're radiating out from close to the centre and fitting them tightly together but not overlapping. Put one sliced pear half (or two, if there's enough room) at the centre of the tart and fan it out gently. Put the tart on a baking sheet and bake at 180 degrees for about 30 minutes, or until the frangipane is puffed slightly around the pears and is brown, firm and fragrant. Serve warm or cool with whipped cream and candied or toasted almonds.
Styling: Angel Hon
 


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Food & Drink

Pear and almond tart is a delicious, easy-to-make dessert. Susan Jung puts a contemporary twist on a classic


Susan Jung's recipes

Dessert recipe to die for: chocolate almond tart with vanilla- and citrus-poached pears

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Pear and almond tart is a delicious, easy-to-make dessert. Susan Jung puts a contemporary twist on a classic

Pear and almond tart is a delicious, easy-to-make dessert. Susan Jung puts a contemporary twist on a classic