We have to confess that pumpkin pie is not a favorite when it comes to Thanksgiving dessert. It is a great opportunity to try making something new and delicious for your family this holiday season. This pear tart is beautiful and your family will definitely taste the love put into this dessert.
For the pears
50g/2oz caster sugar
4 pears, peeled and halved
For the pastry
225g/8oz plain flour
100g/3½oz unsalted butter
25g/1oz caster sugar
1 free-range egg
1 tbsp milk, to bind, if required
For the filling
225g/8oz unsalted butter
225g/8oz caster sugar
4 free-range eggs
1 lemon, zest only, finely grated
50g/2oz plain flour
175g/6¼oz ground almonds
For the chocolate sauce
100g/3½oz caster sugar
100g/3½oz dark chocolate
1 tbsp cocoa powder
½ tsp vanilla extract
125ml/4fl oz water
Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
Add the pear halves and cook, turning once, until caramelized all over. Remove from the heat and set aside.
For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.
Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required.
Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.
Preheat the oven to 180C/350F/Gas 4.
Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 20cm/8in tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.
For the filling, mix the butter and sugar together in a bowl until light and fluffy.
Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.
- Add the lemon zest, plain flour and ground almonds and mix well to combine.
Spoon the filling into the baked pastry tin and press the caramelized pear halves into the filling, so that they are half-submerged.
Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.
For the chocolate sauce, place the butter, sugar, chocolate, cocoa powder, vanilla extract and water into a clean pan over a medium heat. Bring to the boil and simmer for 15 minutes, stirring regularly, until the sauce is thick and glossy.
To serve, cut a piece of tart and place on a serving plate, top with the chocolate sauce and drizzle over the double cream.
Recipe and Photo source: BBC FOOD.