RECIPE OF THE WEEK: Pear & Chocolate Frangipane Tart

Opportunities to entertain or visit with family and friends abound during the holiday season. Dessert is always a big hit during festive occasions, and the following recipe for Pear and Chocolate Frangipane Tart melds many popular flavors. Frangipane is an almond-flavored cream. This recipe from Chocolate: Deliciously Indulgent Recipes for Chocolate Lovers (Ryland, Peters & Small) by Maxine Clark, frangipane is paired with decadent chocolate and sweet pears. This recipe serves 8-10.

INGREDIENTS

4 medium, firm pears, unpeeled

2/3 cup seedless raspberry jam

2 Tablespoons Ruby Port

Toasted shredded or silvered almonds, to scatter (optional)

Pastry

2 cups all-purpose flour

1 teaspoon salt

1 stick (8 Tablespoons) unsalted butter, softened

1 large egg yolk

2 1/2 to 3 Tablespoons chilled water

Chocolate Frangipane Filling

6 1/2 Tablespoons unsalted butter, softened

1/2 cup granulated sugar

2 eggs, beaten

1 to 2 Tablespoons chocolate liqueur

2/3 cup ground almonds

2 Tablespoons unsweetened cocoa

DIRECTIONS: To make the pastry, sift the flour and salt onto a sheet of waxed paper. Put the butter and egg yolk in a food processor and blend until smooth. Add the chilled water and blend again. Pour in the dry ingredients and blend until just combined. Turn out onto a lightly floured work surface and knead gently until smooth. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Bring to room temperature before rolling out.

To make the chocolate frangipane filling, put the butter in a large bowl and beat with an electric mixer until creamy. Gradually add the sugar and beat until pale and fluffy. Gradually beat in the eggs and the chocolate liqueur, then stir in the ground almonds and the cocoa. Cover and set aside.

Roll out the pastry on a lightly floured work surface and use it to line the tart pan. Prick the pastry all over with a fork and refrigerate until firm.

Preheat the oven to 400 F, and put a heavy baking sheet on the middle shelf.

Spread the chocolate frangipane evenly over the chilled pastry crust.

Halve the pears and scoop out the cores. Cut each half into thirds and arrange them randomly over the chocolate frangipane.

Transfer the tart to the preheated baking sheet and bake for 10-15 minutes, or until the pastry starts to brown. Reduce the oven temperature to 350 F and bake for a further 15-20 minutes or until the pears are tender and the frangipane is set. Remove from the oven and transfer to a wire rack to cool.

About 20 minutes before serving, melt the jam with the port in a small pan and boil for 1 minute to make a glaze. Remove the tart from the pan, brush with the glaze, scatter with the almonds, if using, and serve at room temperature (never chilled) with cream, if using.