Warm Pear Chocolate Tart

I baked this tart on a gray Sunday afternoon when the kitchen smelled like wet leaves and butter. The pears were just soft enough to slice without falling apart, and I remember thinking chocolate and fruit together might be too rich. I was wrong.

The first time I served this, my neighbor leaned back in her chair and closed her eyes for a moment. She told me later it reminded her of a bakery in Lyon she visited decades ago. I hadnt been trying for that, but it felt like a gift.

Ingredients

• All-purpose flour (1 1/4 cups, 160 g): The base of the pastry, and using cold butter with it creates those tender, flaky layers that crumble just right.
• Granulated sugar (1/4 cup, 50 g): Just enough sweetness in the crust to balance the bittersweet chocolate without competing with it.
• Unsalted butter, cold and cubed (1/2 cup, 115 g for pastry, 2 tbsp for pears, 2 tbsp for ganache): Cold butter is essential for the pastry, room temperature ruins the texture, and the extra tablespoons add richness to both the pears and the ganache.
• Egg yolk (1 large): Binds the dough and gives the crust a golden color that looks bakery-perfect.
• Ice-cold water (2 to 3 tbsp): Add it slowly because too much makes the dough sticky and impossible to press evenly into the pan.
• Salt (pinch): Sharpens every other flavor and keeps the pastry from tasting flat.
• Ripe pears, peeled, cored, and sliced (3): Use pears that yield slightly when pressed but arent mushy, or they turn to mush in the skillet.
• Light brown sugar (2 tbsp): Caramelizes the pears gently and adds a molasses warmth that white sugar cant.
• Ground cinnamon (1/2 tsp): A whisper of spice that makes the pears taste like autumn without overwhelming them.
• Lemon juice (1 tbsp): Brightens the sweetness and keeps the pears from browning too fast.
• Heavy cream (3/4 cup, 180 ml): The backbone of the ganache, and heating it just until it simmers prevents the chocolate from seizing.
• Bittersweet chocolate, chopped (6 oz, 170 g): Chop it finely so it melts evenly into the cream without lumps or grainy spots.

Instructions

Prep the Oven and Pan:

Set the oven to 350°F (175°C) and grease your tart pan lightly with butter or nonstick spray. The removable bottom makes serving so much easier later.

Make the Pastry Dough:

Mix the flour, sugar, and salt in a bowl, then rub in the cold butter with your fingertips until it looks like wet sand. Stir in the egg yolk and add water one tablespoon at a time until the dough just comes together without being sticky.

Press and Chill the Crust:

Press the dough evenly into the tart pan, prick the bottom all over with a fork to prevent puffing, and chill it for 15 minutes. This step keeps the crust from shrinking in the oven.

Blind Bake:

Line the chilled crust with parchment and fill it with pie weights or dried beans, then bake for 15 minutes. Remove the weights and bake another 8 minutes until the edges turn lightly golden.

Cook the Pears:

Melt 2 tablespoons of butter in a skillet over medium heat, add the pear slices, brown sugar, cinnamon, and lemon juice, and cook for 5 to 7 minutes until the pears soften but still hold their shape. Let them cool slightly so they dont melt the ganache.

Prepare the Ganache:

Heat the cream in a saucepan until it just starts to simmer, then take it off the heat and stir in the chopped chocolate and 2 tablespoons of butter until the mixture turns smooth and glossy.

Assemble the Tart:

Pour the ganache into the cooled tart shell and spread it evenly, then arrange the warm pear slices on top in whatever pattern looks good to you.

Warm and Serve:

Slide the tart back into the oven for 8 to 10 minutes to warm it through. Serve it slightly warm when the ganache is soft and the pears are fragrant.

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One winter evening I made this tart for no reason at all, just because the pears were sitting on the counter looking lonely. My partner walked in from the cold, saw the tart cooling on the rack, and said it looked like something from a magazine. We ate it standing up in the kitchen with forks straight from the pan.

Choosing Your Pears

Ripe pears are key, but not the kind that bruise when you touch them. Look for fruit that gives just a little near the stem and smells faintly sweet. Bartlett and Bosc both work beautifully, and if your pears are too firm, leave them on the counter for a day or two wrapped in a paper bag.

Getting the Ganache Right

The ganache should be glossy and pourable, not stiff or grainy. If it looks broken or oily, it probably got too hot or the chocolate wasnt chopped fine enough. You can fix it by whisking in a splash of warm cream until it comes back together smooth.

Serving and Storing

This tart is best served warm, about ten minutes after it comes out of the oven, when the ganache is still soft and the pears are fragrant. Leftovers keep in the fridge for two days, and you can gently rewarm slices in a low oven. A scoop of vanilla ice cream on the side melts into the chocolate in a way that feels almost unfair.

• Sprinkle toasted almonds or hazelnuts over the top just before serving for a little crunch.
• If you cant find good pears, thinly sliced apples work just as well with the same cooking method.
• Let the tart cool for at least 15 minutes before slicing or the ganache will slide off the pears.

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Every time I pull this tart from the oven, I remember that gray Sunday and how something simple turned into something I kept making over and over. It never gets old.

Recipe Questions

→ How do I prevent the pastry from becoming soggy?

Blind baking the crust before adding the filling helps keep it crisp. Make sure to chill the dough and prick the base to avoid puffing.

→ Can I substitute pears with other fruits?

Yes, apples work well as an alternative, offering a similar texture and sweet-tart flavor when cooked gently.

→ What chocolate works best for the ganache?

Bittersweet chocolate provides a balanced richness that complements the pears without overpowering their delicate flavor.

→ How long should the tart be served warm after baking?

Serving shortly after warming ensures the ganache remains smooth and the pears tender, enhancing the overall texture and taste.

→ Are there any suggested garnishes to enhance flavor?

Sprinkling toasted almonds or hazelnuts over the pears adds a pleasant crunch and nutty aroma, perfectly offsetting the sweetness.