Chocolate Pear Tart
November 24, 2013
"From Martha Stewart . An easy pear tart that looks like you slaved all day. I've posted exactly as written, but it may not take as many pears as it calls for. If you put too many pears, they will sink into the chocolate and it won't be as pretty."
- Serving Size: 1 (136.3 g)
- Calories 258.4
- Total Fat - 16.1 g
- Saturated Fat - 7 g
- Cholesterol - 86.9 mg
- Sodium - 143.2 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 4.9 g
- Sugars - 20.7 g
- Protein - 5.1 g
- Calcium - 49.4 mg
- Iron - 1.3 mg
- Vitamin C - 22.3 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter and set aside.
In a food processor, combine almonds and sugar, then process until very finely ground.
Add the butter, eggs, cocoa, vanilla, salt, and almond extract, if using. Process until combined. Spread mixture evenly in prepared pan.
Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work to prevent discoloration.
Arrange the pear slices on atop the chocolate mixture, slightly overlapping, but without pressing in.
Place the tart pan on a baking sheet and bake until the top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly, then let it set, at least 20 minutes.
Remove tart from pan, and serve.
Tips & Variations
No special items needed.