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Maple Chocolate Pear Frangipane Tart
Author: Jackie
Ingredients
  • Crust:
  • 1 cup cold butter , cubed
  • ½ cup powdered sugar
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • 2 teaspoon SEVA Maple Water , ice cold
  • Pears:
  • 3 Pears peeled , cored, and sliced in half (I like Bosc, but you may us any pear that is firm and ripe.)
  • 1 quart SEVA Maple Water
  • Almond Mixture:
  • 1 cup Almond Flour or Almond Meal
  • 1 cup Powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 cup chocolate chips
Instructions
  1. To poach the pears, heat the SEVA water in a large saucepan.
  2. Carefully add the pears to the liquid and cover the pan.
  3. Maintain the liquid at a very low boil and simmer the pears until cooked, about 15 to 20 minutes.
  4. Once cooked, remove the pan from the heat and allow the pears to cool in the liquid.
  5. For the crust:
  6. In a food processor pulse flour, powdered sugar and flour until combined.
  7. Add butter, one cube at a time, until combined. Add water and pulse until the dough forms a ball in the food processor.
  8. Refrigerate dough for one hour.
  9. On a floured surface roll out dough into your 9 inch pie or tart pan.
  10. Par bake the crust at 325 degrees for 10 minutes.
  11. Allow to cool for 10 minutes before adding filling.
  12. To make the filling, combine almond flour, powdered sugar, egg, and almond extract in your food processor. Blend the ingredients until they are fully combined.
  13. Spread filling on the bottom of the cooled crust.
  14. Slice pears and place on filling.
  15. Sprinkle tart with chocolate chips.
  16. Bake tart in a preheated 350 degree oven for about 20 minutes.
  17. Sprinkle with powdered sugar and serve warm or at room temperature.