Pear, Hazelnut and Chocolate Frangipane

Sometimes (actually most of the time) my recipe developing is about what's in my cupboards and fridge. But I really love the combination of these 3 flavours together. I'd bought pears not really knowing what I was going to do with them. This seemed like a natural progression to take. 

Pastry
175g plain flour

100g unsalted cold cubed butter

35g cocoa

2 egg yolks

25g icing sugar + extra for dusting

Pinch of salt

Frangipane
2-3 tbsp Nutella

200g unsalted butter

200g sugar

3 eggs

50g self-raising flour

150g ground almonds

3 pears peeled, cored and cut into sixths 

80g roughly chopped hazelnuts

You will also need a 23cm (9 inch) tart tin with a depth of about 3-5cm (1-2 inch) and baking beans

Method

Put the flour, cocoa, butter, sugar and salt into the bowl of a food processor with a metal blade. 

Whizz with the pulse button until you have a breadcrumb consistency.

Add the egg yolks, whizz briefly until the dough comes together. 

Turn onto a lightly floured work-surface and work very quickly with your hands until the dough is smooth. Wrap in clingfilm and chill for at least 30 minutes before using.

Lightly dust the work-surface with flour and roll the chilled pastry out into a neat disc with a thickness of about 2mm. 

Carefully line the tart tin, being sure to push the pastry neatly into the corners and trimming off the excess pastry from the top. 

Prick the base of the tart shell several times with a fork. Screw up a sheet of baking parchment and use to line the inside of the pastry case. Chill for 10 minutes in the freezer. 

Preheat the oven to 180ºC/350ºF/gas mark 4.

Tip the baking beans into the lined pastry case and blind bake on the middle shelf of the preheated oven for 18-20 minutes until the pastry turns a golden colour. 

Remove the parchment and beans. Spread the Nutella in an even layer over the baked pastry case. 

Turn the oven down to 170˚c

To make the filling

Mix together the butter, sugar, eggs, flour and ground almonds until light and fluffy. 

Spoon the frangipane into the pastry case and spread level. Arrange the pear pieces evenly spaced, around the tart, sprinkle with the chopped hazelnuts. 

Bake for 45-60 minutes or until golden. If the tart starts to colour too quickly, cover loosely with foil. 

Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.  Dust with icing sugar to serve.