If you have a jar of lovely poached pears this is a perfect idea for using them. Of course you can poach them yourself in some sugar and vanilla. This is a chocolate crust made with chocolate cookies, a nice almond frangipane filling and the sweet pears on top.
Get the whipped cream and a great cup of coffee!
You will need:
- 2 cups crushed chocolate cookies (homemade or Oreo crumbs)
- 2 tbsp sugar
- 5 tbsp melted butter
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup rum
- 100 grams almond flour
- 1 large egg
- 1/2 tsp almond extract
- 4-5 poached pears (I used bottles pears from a winery poached in vanilla syrup)
- sprinkle of sugar
- 1/2 cup of apricot or orange jam heated and strained.
350 degrees F 30-40 minutes
Step 1: take some homemade cookies or you can buy store bought Oreo crumbs already crushed just like Graham cracker crumbs. I placed them in a food processor to crush. Once you have 2 cups add to a large bowl with sugar and melted butter. Mix until like wet sand.
Step 2: butter a tart pan with removable bottom (can be a round pan if yours isn’t rectangular) press in the cookie crumb mix and using a 1/4 cup measuring cup press evenly into sides and bottom of tin. Bake at 350 degrees F for 8 minutes.
Step 3: in a mixing bowl add butter and sugar and mix for 1 minute.
Step 4: add almond flour, rum, egg and almond extract. Mix until smooth.
Step 5: take some poached pears and slice into thin slices.
Step 6: layer the almond frangipane over the crust. Place fruit in a pretty pattern over top. Add a sprinkling of sugar over the pears.
Step 7: bake for 30-35 minutes.
Step 8: take some apricot jam and heat in a pan until more viscous and easy to brush. Brush on a bot over the pears.
Slice and serve with some soft whipped cream.