Make the most of pear season to bake a lovely, generous tart. And if there’s any fruit left, make chocolate pears. That way you avoid:
Make chocolate pears! Peel the remaining pears. Remove the cores with an apple corer to keep the pear whole. Set them in a little paper case (if needed, cut a thin slice off the bottom of the pear so it stands better).
Drop a square of dark chocolate into the hole (break it up first so it fits).
Bake the pears for 30 minutes and enjoy them hot.
Make the dough at least an hour before making your tart (it can be more)!
Beat an egg with 80 g of sugar. Add 80 g of butter, then the 230 g of flour.
Form a ball and put it in the fridge.
Melt the 100 g of chocolate (in the microwave, 4 minutes at 450 W, or in a bain-marie).
Roll out your dough between two sheets of baking paper for ease, lay it in a buttered tin and cover it with chocolate.
Preheat your oven to 180 °C.
Peel the pears and cut them into nice slices (I like generous tarts, so the pear filling matters).
In a mixing bowl, beat 2 eggs with 60 g of sugar. Add 20 cl of crème fraîche and 60 g of ground almonds.
Arrange the pears in a rosette and pour over the mixture.
Bake for 40 minutes.
Mmmmm!!!! So good!
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