This lovely « tarte » is very nice and will perfectly end a beautiful French meal.
Pear pies are often made with almonds in France. For this one, there are some almonds but also some chocolate to get some new flavours.
1 shortcrust pastry made with 40g of almond powder
For the topping
50g unsalted butter
1 tablespoon cocoa powder
1 teaspoon vanilla flavour
30g almond powder
Regarding the basic shortcrust pastry recipe you can find on this blog, all you need to do is add the almond powder with the flour when you process the ingredients. The almond powder will give a lovely almondy taste to your pie. This taste goes very well with almonds.
A home-made shortcrust pastry is easy to make and much better than what you can get in a supermarket. It will give your pie a lovey firm base.
Before using your shortcrust pastry, leave in the fridge for 30mn at least.
Preheat the oven at 190°C.
Roll out the pastry on a lightly floured surface until 5mm thick and line with baking paper if needed. I usually cook the pastry first with baking beans, it helps make it beautiful and not too soft. But for this recipe, you will need to cook it with the pears.
Peel the peels and cut then into 4. Remove the seeds.
Put some caster sugar in a bowl and roll the pear quaters into the sugar.
Put the pears on the pastry, then bake for 15mn.
Leave it to cool.
During this time, prepare the topping.
In a saucepan, gently melt the butter and cocoa powder with the vanilla aroma.
In a bowl, whisk the eggs and sugar until it gets light and fluffy. Add the almond powder. Stir well. Incorporate the flour. Then add the cocoa-butter mix.
Pour this mixture all around the pears (try not to cover them with).
Bake for 40mn. Leave to cool.
Bon appétit !