Pastry chef Kristen Corridor of Bandit Patisserie in Birmingham, AL, swears by fraisage, a classic French technique she makes notify of to kill the flaky crust of this rich chocolate-almond pear tart. Fraisage makes notify of the heel of your hand to smear the tart dough across your work ground to kill a comfortable dough that rolls out with minimal cracking.
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Makes one 9″ tart
Tbsp. Dutch-job unsweetened cocoa powder
tsp. kosher salt
cups (167 g) all-reason flour, plus more for ground
Tbsp. unsalted butter, room temperature
cup (67 g) granulated sugar
mountainous egg, room temperature
Filling and assembly
cup (121 g) almond flour or meal
Tbsp. (23 g) all-reason flour
Tbsp. (12 g) Dutch-job unsweetened cocoa powder
cup (1 stick) unsalted butter, room temperature
cup (100 g) granulated sugar
mountainous eggs, room temperature
oz. bittersweet chocolate, melted, cooled
tsp. vanilla extract
tsp. almond extract
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
firm but ripe pears (such as Anjou, Bartlett, or Packham), thinly sliced
cup sliced almonds
Powdered sugar (for dusting)
A 9″-diameter tart pan with removable bottom
Lumber cocoa powder, salt, and 1⅓ cups flour in a medium bowl. Beat butter and sugar within the bowl of a stand mixer fitted with the jog attachment on medium-low urge until blended, about 2 minutes. Beat in egg. Scale back urge to low; with motor working, add dry components. Mix factual until a comfortable dough forms. Using a rubber spatula, fold in any final dry streaks of flour.
Switch dough to a ground; win right into a ball. Using the heel of your hands, smear dough straight out across ground by a stout arm’s size, then the notify of a bench scraper, win dough help up right into a ball. Smear and regather dough 2 more instances; flatten right into a disk. Wrap tightly in plastic and relax until firm, no decrease than 2 hours.
If dough is extraordinarily firm, let sit at room temperature 10–15 minutes to soften a cramped. Roll out dough on a evenly floured ground to about a ¼”-thick round, dusting with flour as wanted. Fairly switch dough to tart pan and gently press into bottom, nook, and sides of pan, letting extra dangle over edges. Bustle rolling pin over top of pan to shear off extra dough. Gash bottom of dough all over with a fork. Chill in freezer 1–12 hours.
Get 22 situation up a rack in heart of oven and preheat to 325°. Bake tart shell until firm and dry to the touch and beginning to scheme back from edges of pan, 14–18 minutes. Switch to a wire rack and let frigid.
Invent ahead: Dough might per chance per chance per chance well per chance be made 1 week ahead. Retain chilled, or freeze as much as 1 month.
Filling and assembly
Lengthen oven temperature to 350°. Lumber almond flour, all-reason flour, and cocoa powder in a medium bowl. Beat butter and sugar within the dazzling bowl of a stand mixer fitted with a dazzling jog attachment on medium-low urge until fluffy, about 5 minutes; jam down bowl. With motor working, add eggs one by one, incorporating entirely prior to including the next one. Scale back urge to low; add dry components and beat to combine. Add chocolate, vanilla extract, almond extract, and salt and beat until comfortable.
Unfold frangipane evenly across bottom of tart shell. High with pear slices to veil, fanning out to construct an exquisite pattern (you might per chance per chance per chance well need some left over—snack away!). Scatter almonds round edges of tart and bake until pears are soft and frangipane barely jiggles when pan is gently shaken, 40–45 minutes. Switch tart to wire rack; let frigid.
Appropriate prior to serving, grime edges of tart with powdered sugar.
Invent ahead: Tart might per chance per chance per chance well per chance be baked 2 days ahead. Retailer tightly wrapped at room temperature.