6 to 8 people
For the sweet chocolate pastry
• 80g icing sugar
• 30g powdered almonds
• 125g softened butter
• 1 pinch of salt
• 1 sachet of vanilla sugar
• 1 egg
• 225g flour
• 15g unsweetened cocoa powder
For the filling an decoration
• 3 apples
• 2 pears
• 2 tbsp calisson cream
• 1 handful of flaked almonds
• 10g butter
• 1 – 2 tbsp brown sugar
Preparing the sweet chocolate dough
In a salad bowl, mix the icing sugar, powdered almonds, softened butter, pich of salt and vanilla sugar.
Beat all the ingredients together to obtain a creamy texture.
Ajdd the egg and continue mixing. The egg must be perfectly incorporated. Add the flour and cocoa. Finish mixing the dough and form a smooth ball.
Leave in the fridge for 2 hours.
After one hour, roll out the pastry with a rolling pin (to about 30 cm) and put back in the fridge.
Preparing the filling and the tart
Preheat the oven to 180°C.
Peel the apples and pears.
Cut in thin slies (cut in fine slices (As you cut everything, put the slices of fruit in a salad bowl with water and lemon juice to avoid it going brown).
Take the dough out of the fridge.
Spread the calisson cream on the dough to about 3cm from the edge.
Place the slices of apple and pear on the calisson cream. Fold the edges of the pastry over the fruit.
Sprinkle the tart with brown sugar, flaked almonds and a few pieces of butter here and there.
Bae in oven for 40-45 minutes. The pastry must be golden.
Can be eaten hot or cold.
WHAT YOU NEED