Ingredients
Pear & almond tart mix:
- 700g butter
- 700g icing sugar
- 120g plain flour
- 700g eggs
- 700g ground almonds
Sweet pastry:
- 1620g flour
- 1000g butter
- 500g caster sugar
- 5 eggs
Chocolate sauce:
- 650g sugar
- 700mls water
- 250g cocoa powder
- 400mls double cream
Method
Pear & almond tart mix:
Beat butter & sugar until light & fluffy then add eggs,
flour and almonds and mix together to make the frangipan mix. Poach
the pears in stock syrup.
Sweet pastry:
Beat butter & sugar, add flour & eggs & mix into
pastry dough. Cover with cling film and refrigerate before rolling
out thinly onto a greased baking tin. Fan poached pears around
base, pipe frangipan mix around pears and bake at 160°.
Chocolate sauce:
Boil water & sugar add cocoa powder, add double cream, cook
out slowly on stove until thick. and then serve over a lovely slice
of the tart.
From Macdonald Crutherland Hotel & Spa
