Pear and chocolate free-form tart

Recipe: Pear and chocolate free-form tart


  • 1 1/2 cups plain flour
  • 185g butter, chilled, chopped
  • 2 tablespoons chilled water
  • 2 tablespoons caster sugar
  • 1/2 cup ground hazelnuts
  • 6 beurre bosc pears, peeled, cored, cut into thin wedges
  • 150g dark chocolate, chopped
  • 1/4 cup brown sugar
  • vanilla ice-cream, to serve


  1. Preheat oven to 180°C. Combine flour and butter in a food processor. Process until mixture resembles breadcrumbs. Add chilled water. Process until mixture almost comes together, adding more water if required. Turn onto a lightly floured surface. Knead gently until smooth.
  2. Place dough between 2 sheets baking paper. Roll out to form a 40cm round. Place on a greased baking tray. Cover and refrigerate for 30 minutes.
  3. Combine caster sugar and hazelnuts in a small bowl. Sprinkle over pastry. Top with pear and chocolate, leaving a 3cm border. Sprinkle with brown sugar. Fold and pleat pastry edge over filling. Bake for 45 minutes or until golden and crisp. Cut into wedges. Serve warm with ice-cream.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)