Poached Pear and Chocolate Almond Tart
By Joe
Source: NYT Cooking.
Tender poached pears baked into a chocolate and almond filling in a crisp pastry case.
Always check the labels of the products you use.
Method
- 1
Pastry. rub the flour, icing sugar, salt and butter to crumbs, then mix in the yolk and iced water until it holds. Chill the wrapped disc 30 min, roll it out, line the tin and freeze 20 min.
- 2
Blind bake. heat the oven to 190 °C (170 °C fan). Bake with paper and beans for 20 min, then 8 min uncovered until dry and pale gold. Turn the oven down to 180 °C (160 °C fan).
- 3
Poach. put the water and lemon juice in the saucepan and add each pear half as you prepare it. Add the 100 g sugar, bring to a gentle simmer and cook about 10 min, until just tender. Drain well on kitchen paper. The pears should yield to a knife but still hold their shape.
- 4
Chocolate mix. melt the chocolate over hot water or in short microwave bursts. Beat in the butter in pieces, then the eggs one at a time. Stir in 40 g of the ground almonds with the flour and the 50 g sugar.
- 5
Assemble. scatter the remaining 20 g almonds over the pastry. Slice each pear half into 4 and lay the slices close together, then spread the chocolate mixture over and between them. Draining the pears well keeps the pastry from going soggy.
- 6
Bake. bake 30 min, until the filling has puffed and set. Serve warm or at room temperature, with softly whipped cream if you like.
Storage
Keep covered at room temperature for up to 1 day, or in the fridge for 3 days. Warm slices gently before serving.
Free sugars
25.9 g per serving
51.8 % of the 50 g daily maximum · 103.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor or mixing bowl
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking paper
- baking beans
- baking tray
- medium saucepan
- slotted spoon
- kitchen paper
- heatproof bowl
- wooden spoon
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 512 kcal |
| Protein | 7.6 g |
| Carbohydrate | 61.7 g |
| of which sugars | 34.2 g |
| of which free sugars | 25.9 g |
| Fat | 27.4 g |
| of which saturates | 14.1 g |
| Fibre | 5.5 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
