Plate Up. Pear & Chocolate Frangipane Tart
One good thing about going to stay in the country with friends over the holidays is having a quaint little break from the hustle and bustle of the city. The other good thing is being able to use their well-stocked country kitchen to do some cooking. Since living in London with very meagre kitchen appliances I have really missed baking on the weekend. So I took this as the perfect opportunity to whip up a tart - pear and chocolate frangipane for Christmas day. Yum. What you'll need 300g shortcrust pastry 2 eggs 100g butter, melted 100g ground almonds 125g caster sugar 100g dark chocolate 2 tablespoons milk 300g pear slices in juice What to do Preheat your oven to 220 degrees Celsius and grease your tart tin well with butter. Ensure your pastry is at room temperature and line the tin. Pierce the base with a fork and blind bake for 10 minutes. Meanwhile, make your frangipane by combining the eggs, butter, sugar and ground almonds in a mixer until combined. In a separate bowl, combine ...