Unfinished red wine, happy mood led to the trial of Tarte Borguinione (Red Wine Pear Chocolate Tart, my interpretation) from Eric Lanlard. Well, with my own adaptation: poaching the pears with red wine without water, reducing half of the cocoa for the filling, making big and smaller tart.
To make the tart base, go for 200g flour, 100g butter, 2 teaspoon sugar and 3 tablespoon water. Skillful baker knows the way ……
Three big pears were halved (my way, else the liquid won’t cover them) and poached in 200ml red wine, 250g sugar and 1 stick cinnamon for 10 minutes. Then let it cool down and stay in the liquid overnight.
The filling is simply a mixture of:
125g unsalted butter, softened
95g caster sugar
125g ground almond
55g of pure cocoa powder
Apricot jam, sieved, to glaze
Steps are creaming the butter and sugar until pale yellow. Then add the eggs one by one. Mix well. Fold in the almond and cocoa powder.
Pour the mixture into the tart base.
Cut the pear across to lay them onto the mixture or cut them on the long side to make a fan. I did it both ways. The previous is easier and quick but the latter more elegant (my opinon). It’s your choice.
Bake in a preheated oven at 180°C for 30-40 minutes. Sieve apricot jam and bush it on the sliced pears. Best if it’s eaten nicely warm. Superb with coffee!