It’s pear week! I bought too many at the store this past weekend to eat before they go bad, so here’s another pear tart for you. This time it involves chocolate, so it’s a win-win situation! The recipe today hails from Jamie Oliver’s website. You may or may not know him as host of the Food Network show, The Naked Chef. This recipe of his… pure genius. If I could call in love with a dessert, this one might be it.
What’s it taste like? It’s sort of like a brownie with chunks of pear stuffed in it. And pie crust! Sounds weird? Maybe a bit, but straight out of the oven, a slice of this baby can envoke pure bliss. I followed the recipe down to the letter, but for those who don’t have a kitchen scale, I did a rough conversion for you. “Rough” being the key word here. Professional bakers will always tell you the importance of weighing dry ingredients instead of measuring them out in cups, and there’s a reason for this. Certain ingredients, especially flour, can compact a lot or a little in a measuring cup depending on how you scoop it. This means for any given cup of flour, the amount of flour could fluctuate quite a bit. Weighing the flour would solve this issue.
Anyway, I don’t have much else to say about this bad boy. Give it a try, it’s delicious!
Chocolate and Pear Tart | Jamie Oliver
• a pack of ready-made shortcrust pastry
• 125g ground almonds (~ 1 c.)
• 2 large free-range or organic eggs
• 125g butter, softened (~ 1 stick)
• 95g caster sugar (~ 1/2 c.)
• 185g dark chocolate, melted (~ 1 c.)
• 3 Bosc pears, peeled, cored and quartered
Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes, or longer if you can.
Bake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170°C/325°F/gas 3.
Mix your almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.
Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm.