Method

Butter twelve 4-inch (10cm) tartlet pans.  Roll the pastry out on a floured work surface to 1/4-inch (5mm) thick.  Using a plain pastry cutter, cut into twelve 4-inch (10cm) rounds.  Line the pans with the pastry rounds, smoothing the base and pressing into the sides.  Trim off any excess pastry.

Chocolate Frangipan: Melt the chocolate in a double boiler over barely simmering water.  Remove from the heat and let cool for a few minutes.  With an electric beater on high speed, beat the butter and sugar until pale and creamy.  Add the eggs one at a time, beating until just combined after each addition.

With mixer on low, slowly pour in the chocolate.  Briefly turn the speed to high, then scrape down the sides of the bowl.  Mix the flour and almonds in a separate bowl.  With mixer on low speed, gradually beat in the flour mixture.  Cover and refrigerate for 30 minutes before using.

Preheat the oven to 350° (180°C/gas 4).  Spoon the mixture into the prepared tart cases.  Spread evenly until it reaches two-thirds of the way up the sides of each case.  Place one half pear in the center of each tart.  Bake until the bases are firm, 15-20 minutes.  Bring the apricot preserves to a boil with a little water and carefully brush over the tops of the tartlets.

Makes 12 tartlets 

Reprinted with permission from ©McRae Books, The Golden Book of Chocolate by Carla Bardi and Claire Pietersen, published by Barron's.   click for book review

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