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This classic pear and chocolate tart recipe has a twist - it uses pickled pears! This gives them a lovely sharpness that contrasts with the sweet chocolate and buttery pastry. We'd recommend making both the pickled pears and the pastry the night before you want to use them. You can pickle other fruits too, using the same mixture; apples and blackberries taste particularly good!
Recipe taken from The Modern Preserver’s Kitchen: Cooking with Jam, Chutney, Pickles and Ferments by Kylee Newton (Hardie Grant, £22) Photography © Laura EdwardsFirst, make the pickled pears. Combine the vinegar, water, sugar, salt and spices in a large, non-reactive pan. Place over a medium heat, stirring until the sugar and salt dissolve and the spices infuse. Bring to the boil and simmer for 5 minutes, then allow the brine to cool slightly.
Put the pairs into the jar - chop in half if necessary - then add the sprigs of lemon thyme. Pour the brine over the top. Gently tap out any trapped bubbles, then top up with brine again so the produce is entirely covered, up to 2–3mm from the very top, and seal with a sterilised dry lid. It's best to leave the pears at least overnight; they'll keep for months and can be used in other recipes too!
To make the pastry, sift the flour, icing sugar, cocoa and salt into a large bowl. Add the cold butter and rub the mixture between your fingers into fine crumbs. Mix through the egg until the mixture clumps together. Add a little ice-cold water if needed to bring together. Shape into a ball, place in an airtight container and refrigerate for 60 minutes or up to 24 hours.
Grease a 24cm loose-bottomed tart pan. Roll the chilled pastry out between two pieces of greaseproof paper lightly dusted with flour to a disc 28–30cm in diameter and about 2mm thick. Carefully line the tart pan with the pastry, gently pushing it into the edges and grooves of the pan using a little excess pastry. Refrigerate for 30 minutes.
Preheat the oven to 180°C/ Fan 160°C/ Gas 4.
To make the frangipane, melt the butter and chocolate in a small bowl set over a pan of simmering water, stirring until completely smooth. Remove from the heat, whisk through the cocoa powder and set aside to cool, but not harden. In a separate bowl, whisk together the eggs, then whisk in the sugar until pale and creamy. Fold this through the melted chocolate mixture until just combined, then gently mix through the ground almonds.
Remove the tart shell from the fridge and prick the base. Fill with the frangipane mixture, spreading evenly with a spatula. Slice the pears into wedges or carefully fan-cut the pear halves and decoratively press them into the surface of the tart. It will rise slightly when baked to envelope them.
Bake in the middle of the oven for 30–40 minutes so that the surface is firm and a toothpick comes out clean. Cool completely then remove from the pan. Serve with crème fraîche mixed with lemon zest and juice.
First, make the pickled pears. Combine the vinegar, water, sugar, salt and spices in a large, non-reactive pan. Place over a medium heat, stirring until the sugar and salt dissolve and the spices infuse. Bring to the boil and simmer for 5 minutes, then allow the brine to cool slightly.
Put the pairs into the jar - chop in half if necessary - then add the sprigs of lemon thyme. Pour the brine over the top. Gently tap out any trapped bubbles, then top up with brine again so the produce is entirely covered, up to 2–3mm from the very top, and seal with a sterilised dry lid. It's best to leave the pears at least overnight; they'll keep for months and can be used in other recipes too!
To make the pastry, sift the flour, icing sugar, cocoa and salt into a large bowl. Add the cold butter and rub the mixture between your fingers into fine crumbs. Mix through the egg until the mixture clumps together. Add a little ice-cold water if needed to bring together. Shape into a ball, place in an airtight container and refrigerate for 60 minutes or up to 24 hours.
Grease a 24cm loose-bottomed tart pan. Roll the chilled pastry out between two pieces of greaseproof paper lightly dusted with flour to a disc 28–30cm in diameter and about 2mm thick. Carefully line the tart pan with the pastry, gently pushing it into the edges and grooves of the pan using a little excess pastry. Refrigerate for 30 minutes.
Preheat the oven to 180°C/ Fan 160°C/ Gas 4.
To make the frangipane, melt the butter and chocolate in a small bowl set over a pan of simmering water, stirring until completely smooth. Remove from the heat, whisk through the cocoa powder and set aside to cool, but not harden. In a separate bowl, whisk together the eggs, then whisk in the sugar until pale and creamy. Fold this through the melted chocolate mixture until just combined, then gently mix through the ground almonds.
Remove the tart shell from the fridge and prick the base. Fill with the frangipane mixture, spreading evenly with a spatula. Slice the pears into wedges or carefully fan-cut the pear halves and decoratively press them into the surface of the tart. It will rise slightly when baked to envelope them.
Bake in the middle of the oven for 30–40 minutes so that the surface is firm and a toothpick comes out clean. Cool completely then remove from the pan. Serve with crème fraîche mixed with lemon zest and juice.
15 minutes
Serves 18-22 scones
