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Chocolate and Pear Tart Recipe-1482

Photo by: David Loftus
Comments: 2


Yield: Serves 4-6


  • 1 pound shortcrust pastry
  • 4 ounces ground almonds
  • 2 large eggs, preferably free-range or organic
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 8 ounces good-quality (bittersweet or semisweet) dark chocolate (70% cocoa solids), melted
  • 3 Anjou or Bosc pears, peeled, cored and quartered
  • Creme fraiche, to serve


Preheat the oven to 375°F. Roll out the pastry until 1/8-inch thick and use it to line a 10-inch 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 325°F.

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 crust. 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. Serve warm with a dollop of creme fraiche.


© 2016 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on 6 servings and does not include shortcrust pastry or creme fraiche to serve.


Nutritional Information

Nutrients per serving (% daily value)

567kcal (28%)
92mg (9%)
4mg (6%)
154mcg RAE (5%)
114mg (38%)
35mg (1%)
18g (90%)
38g (59%)
4mg (23%)

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  • 10wisej

    03.12.12 Flag comment

    tried it twice. could do without the pears. it unbalances the flvours

  • indiamos

    01.08.12 Flag comment

    I made this tart twice: once with Julia Child's pâte brisée for the crust, and the pears quartered, and once with the crust from Jamie's Toffee Apple Tart, also on Cookstr, and the pears sliced lengthwise and fanned out.

    I changed the slicing of the pears the second time because they were much too thick to cook through when quartered, did not look very attractive, and were impossible to slice into while serving. If you really mean to serve exactly six people, the last point won't be a problem, but the pears were certainly prettier when sliced and fanned, and I didn't have to overbake the rest of the tart in order to soften them. The chocolate in the filling becomes slightly scorched after 45 minutes; with sliced pears, you can cut that time down and perhaps avoid the problem.

    Either way, the tart comes out looking a bit parched. Brushing the pears with butter while they're still warm helps, but I think a glaze of heated, strained jam would be even better.

    When I used the pastry from the Toffee Apple Tart, it required about 20 minutes' blind baking, not 10.

    Didn't like creme fraiche with it. Plain whipped cream would be better, I think.


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