Chocolate and Pear Tart

Directions

1. In a bowl, combine all the ingredients except for the pears, which we’ll use to make the jam. Knead for a few minutes, and when the dough is smooth, shape it into a ball, cover it with plastic wrap, and let it rest in the refrigerator for about an hour.

2. While the dough is resting, peel and chop the pears into small pieces, then place them in a small saucepan with a finger’s width of water. Cook, stirring occasionally, for about 5–10 minutes (this varies greatly depending on the type of pear).

   

3. When they’re soft, blend them coarsely (a cake with small pieces of pear is much better—it gives it more texture!).

4. When an hour has passed, remove the dough from the refrigerator and preheat the oven to 180°C (conventional).

5. Take a 24-cm cake pan (I like my cake to be flat), divide the dough in half, and roll out both portions.

6. Line the cake pan with parchment paper and spread the first layer of batter on the bottom.

   

7. Next, let’s spread some of the delicious pear jam we made earlier.

   

8. And let’s roll out the second portion of dough as well.

9. Seal the edge between the first and second layers of dough well, and bake for about half an hour!