Print
Chocolate Pear Tart
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Originally from “The New James Beard” cookbook, I love to make this fresh and decadent tart in August or September when the Bartlett pears are just right not too ripe but firm and not mushy. The mixture of a lightly sweet and flakey tart with Valhrona dark chocolate, sweet vanilla scented pear and a glaze of tart apricot preserve sings a love song for your palette.
Course: Dessert
Cuisine: French
Servings: 8
Author: Barbara
Ingredients
Tart
  • 1 recipe tart pastry or pate sucree
  • 2 cups water
  • 1 cup sugar
  • 1/2" vanilla bean
  • 4 pears, peeled halved and cored
  • 6 ounces Valhrona dark chocolate, 72%
  • 2 tbsp Unsalted Butter
Apricot Glaze
  • ½ pint apricot preserves preferably without pectin
  • 2 tbsp Grand Marnier or Cointreau
Instructions
Pastry
  1. Preheat the oven to 375 degrees. Roll out the pastry. Fit it in 9” tart pan. Flut the edges. Prick the bottom of the pan.
  2. Line the pastry with foil, weigh down with beans.
  3. Bake in 375 degree oven for 20 minutes. Remove foil and beans and cool shell.
Filling
  1. Bring the water, sugar and vanilla to a boil in a heavy skillet. Cook for 5 minutes making a syrup. Poach the pears in the syrup until just cook through but still firm. Do not overcook. Cool in the syrup, remove the pears, slice each half into quarters. Cover until ready to use.
  2. Melt the chocolate and butter in a small sauce-pan over low heat or in a bowl over hot water. Mix well. Cover the bottom of the tart shell with the chocolate mixture. Cool until firm.
  3. Heat the apricot preserves in a small pan, bring to a boil and stir in the liquor. Boil down for 2 minutes.
  4. Arrange the poached pear slices in the shell. Brush the glaze over the pears. Cool before serving.
Recipe Notes

Tart pastry recipe here.