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Chocolate and Spiced Pear Freeform Tart

Chocolate and Spiced Pear Freeform Tart

By Rose HattabaughOctober 13, 2020

Sponsored by Whole Foods Market
  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active

Chinese five-spice powder adds intrigue to the classic paring of pears and chocolate. We prefer Bosc pears for their firm texture. Don’t peel the pears—the russet-toned skins contrast nicely against the creamy-white interiors of the fruit. If you like, serve with vanilla ice cream or gelato drizzled with chocolate sauce.

Ingredients
  • 1

    sheet frozen puff pastry, thawed and rolled into a 10-by-14-inch rectangle

  • 2

    ripe but firm Bosc pears, not peeled, halved, cored and thinly sliced lengthwise

  • 3

    tablespoons honey

  • 2

    tablespoons salted butter, melted

  • 1

    teaspoon Chinese five-spice powder

  • ½

    teaspoon kosher salt

  • ⅓

    cup (55 grams) chocolate chips

Heat the oven to 425°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment; place the pastry on top. With a paring knife, score a 1-inch frame around the edge of the pastry, then poke holes in the pastry with a fork, avoiding the border. In a bowl, toss the pears with the honey, butter, five-spice and salt. Sprinkle the chocolate onto the pastry, avoiding the border, then shingle the pear slices on top. Bake until the pastry is golden, 20 to 25 minutes. Serve warm or at room temperature.

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