One of my favorite food bloggers of all-time has always been Naomi from Baker’s Royale. Her work has always been GOALS. Her photography style is so beautiful and her food styling skills are amazing. She’s super talented.
I was super excited when her book, Bakers Royale, showed up at my door step! When I thumbed through it, my jaw fell when I saw this beautiful chocolate pear tart. It is so easy to throw together and it’s kind of like a brownie meets a tart…but with fruit in the center. I loooooved it.
Mine didn’t turn out as beautiful as hers but whatever. Do you feel that way? Like, the photo is what gets you started with a recipe but then at the end it doesn’t look as good as theirs? That’s how I felt with this recipe but the flavor and ease of it still made me super happy.
If you’re looking for a book to gift or bake from during the holiday season, this book is a good one! It’s full of American classic desserts that look delicious and decadent.
Here’s the link to da book!
Naomi’s Chocolate Pear Tart
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup white granulated sugar
- 3 large eggs
- 1/2 cup chopped semisweet chocolate
- 1 1/2 to 2 Anjou pears cored, halved and sliced to 1/4-inch thickness
- Confectioners' sugar for dusting (optional)
- Preheat the oven to 350*F and grease either a round or rectangular 9-inch tart pan or a 5 x 14-inch tart pan with removable bottoms.
- In a medium bowl whisk together the flour, cocoa powder, ginger, cinnamon, and salt. Set aside.
- With an electric mixer beat together the butter and sugar until light and fluffy, 1 to 2 minutes, scrape down the side of the bowl then add the eggs, one at a time, making sure each egg is mixed in before adding the next. Add the dry ingredients and mix on low just until it’s combined. Fold in the chocolate chips and smooth it out into the pan.
- Fan out the pears on top of the batter, being careful not to overlap too much, then bake for 20-25 minutes, until the tart is slightly puffed and a toothpick inserted away from the pears comes out clean (Don’t be concerned that the area around the pear is a little undercooked, it’s supposed to be fudgy).
- Let cool slightly before removing from the pan and serving.