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Pear and chocolate frangipane tart

 
Pear and chocolate frangipane tart
Image ©
 
One serving costs about $17.94 One serving costs about $17.94 One serving costs about $17.94

$17.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dessert
spoonacular Score:20%

Spoonacular Score: 20%

 

Pear and chocolate frangipane tart takes about 45 minutes from beginning to end. This recipe makes 1 servings with 5705 calories, 86g of protein, and 203g of fat each. For $17.94 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. Not a lot of people really liked this dessert. This recipe is liked by 1 foodies and cooks. If you have almond flour, eggs, tea spoon vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 70%, this dish is good. If you like this recipe, you might also like recipes such as Pear And Frangipane Tart, Pear and Hazelnut Frangipane Tart, and Almond and Chocolate Frangipane Tart.

Cream Sherry, Port, and Port Wine are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
5.47 oz
5.47 oz almond flour
almond flour
1.5 cups
1.5 cups brown sugar
brown sugar
1.5 cups
1.5 cups brown sugar
brown sugar
3.53 oz
3.53 oz butter
butter
2.65 oz
2.65 oz chocolate
chocolate
2.65 oz
2.65 oz chocolate
chocolate
1
1 cinnamon stick
cinnamon stick
1
1 egg
egg
3
3 eggs
eggs
1
1 plain table spoon flour
plain table spoon flour
2 cups
2 cups flour
flour
6 oz
6 oz white granulated sugar
white granulated sugar
3.17 cups
3.17 cups red wine
red wine
0.5 tsps
0.5 tsps salt
salt
1
1 tea spoon vanilla bean extract
tea spoon vanilla bean extract
0.25 cup
0.25 cup water
water
5.47 oz almond flour
5.47 oz
almond flour
1.5 cups brown sugar
1.5 cups
brown sugar
1.5 cups brown sugar
1.5 cups
brown sugar
3.53 oz butter
3.53 oz
butter
2.65 oz chocolate
2.65 oz
chocolate
2.65 oz chocolate
2.65 oz
chocolate
1 cinnamon stick
1
cinnamon stick
1 egg
1
egg
3 eggs
3
eggs
1 plain table spoon flour
1
plain table spoon flour
2 cups flour
2 cups
flour
6 oz white granulated sugar
6 oz
white granulated sugar
3.17 cups red wine
3.17 cups
red wine
0.5 tsps salt
0.5 tsps
salt
1 tea spoon vanilla bean extract
1
tea spoon vanilla bean extract
0.25 cup water
0.25 cup
water

Equipment

baking paper
baking paper
hand mixer
hand mixer
palette knife
palette knife
paper towels
paper towels
oven
oven
stove
stove
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
pot
pot
baking paper
baking paper
hand mixer
hand mixer
palette knife
palette knife
paper towels
paper towels
oven
oven
stove
stove
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
pot
pot


Instructions

  1. Poaching the pears:
  2. Peal the pears, remove the seeds and the core of the pear with a tea spoon.
  3. Remove the seeds from the bottom of the pear so that the whole pear is still intact.
  4. This is for presentation purposes only, you can also cut them in half and clean them that way, depending on how you want your tart to look.
  5. Pour the wine and water in a large pot, add sugar, cinnamon stick and pears and boil for 30 to 40 minutes or until the pears are soft.
  6. If you notice that the pears are floating in the wine, cut a round circle of parchment paper and cover the pears with it to stop them from floating on the top.
  7. When the pears are done take them out and pat them dry with a paper towel and set aside to cool.
  8. Put the poaching liquid back on the stove on high heat and reduce until thick and syrupy (about 30-40 minutes).
  9. Meanwhile move on to the pastry.
  10. Making the pastry:
  11. Put the flour and salt in a bowl and lightly whisk, set aside.
  12. Place the butter in the bowl of your electric mixer (or with a hand mixer) and beat until softened.
  13. Add the sugar and beat until light and fluffy.
  14. Gradually add the egg, beating just until incorporated.
  15. Add the flour mixture all at once and mix just until it forms a ball.
  16. Flatten the pastry into a disk, cover with plastic foil, and refrigerate for 30 minutes or until firm.
  17. Lightly butter and flour the tart shell(s).
  18. Roll the pastry into the desired shape and size and gently place it in the tart shell. If you don't want to roll out pastry, you can just evenly pat it down to the bottom and sides of the tart shell.
  19. Lightly prick the bottom of the pastry crust with a fork, to prevent the dough from puffing up when it bakes.
  20. Cover with plastic foil and put it in the fridge for another 15 minutes. meanwhile preheat the oven to 205C (400F) and place the rack in the center of the oven.
  21. Bake the pastry case blind (put pie weights or rice on the parchment paper in the tart shell before baking to prevent the pastry from shrinking and puffing up) for around 12 to 15 minutes.
  22. Set aside to cool.
  23. Making the chocolate frangipane:
  24. Put the butter in the bowl of your electric mixer or with a hand mixer and beat until soft, add the sugar and beat until light and fluffy.
  25. Add the eggs one at a time mixing in between.
  26. Mix in the vanilla extract and add ground almonds or almond flour, mix well.
  27. Add plain flour and melted chocolate, mix until incorporated.
  28. Assembly:
  29. Preheat the oven to 180C (356F).
  30. Put the chocolate frangipane in a cooled tart shell and even out with a palette knife or with a spoon.
  31. Cut the cooled pears a few centimeters below the stem all the way down so that they will fan-out when you gently press them down.
  32. Place the pears on top of the chocolate frangipane.
  33. Place them so that each piece of the tart will have pears on it.
  34. Put the tart in the oven and bake 35-45 minutes or until the filling is set and the pastry is golden brown.
  35. When the tart is done brush the wine syrup over the tart and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $20.20
Ingredient
155 grams almond flour
1.5 cups brown sugar
1.5 cups brown sugar
100 grams butter
75 grams chocolate
75 grams chocolate
1 cinnamon stick
1 egg
3 eggs
2 cups flour
170 grams white granulated sugar
750 milliliters red wine
1 tea spoon vanilla bean extract
Price
$3.10
$1.06
$1.06
$0.86
$1.21
$1.21
$0.18
$0.24
$0.72
$0.33
$0.23
$9.93
$0.07
$20.20

Nutritional Information

Quickview
7339 Calories
89g Protein
228g Total Fat
1155g Carbs
44% Health Score
Limit These
Calories
7339k
367%

Fat
228g
352%

  Saturated Fat
92g
580%

Carbohydrates
1155g
385%

  Sugar
898g
999%

Cholesterol
869mg
290%

Sodium
2305mg
100%

Alcohol
80g
450%

Caffeine
99mg
33%

Get Enough Of These
Protein
89g
178%

Manganese
4mg
228%

Selenium
154µg
221%

Iron
33mg
185%

Vitamin B2
2mg
159%

Folate
563µg
141%

Vitamin B1
2mg
141%

Fiber
33g
133%

Calcium
1169mg
117%

Phosphorus
1067mg
107%

Magnesium
401mg
100%

Vitamin B3
18mg
92%

Copper
1mg
89%

Potassium
2834mg
81%

Vitamin A
3474IU
70%

Vitamin B6
1mg
59%

Zinc
7mg
51%

Vitamin B5
5mg
51%

Vitamin E
4mg
32%

Vitamin B12
1µg
29%

Vitamin D
3µg
23%

Vitamin K
21µg
21%

covered percent of daily need

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