Chocolate Pear Tart

10
Servings
15m
Prep Time
50m
Cook Time
1h 5m
Ready In


"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."

Original recipe yields 10 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter and set aside.

Step 2

In a food processor, combine almonds and sugar, then process until very finely ground.

Step 3

Add the butter, eggs, cocoa, vanilla, salt, and almond extract, if using. Process until combined. Spread mixture evenly in prepared pan.

Step 4

Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work to prevent discoloration.

Step 5

Arrange the pear slices on atop the chocolate mixture, slightly overlapping, but without pressing in.

Step 6

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.

Step 7

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.

Step 8

Remove tart from pan, and serve.

Tips & Variations


No special items needed.

Related

Mikekey

This goes right into the “best of 2017” book. Absolutely delicious and very easy. I only used two pears and didn’t have apple jelly so used apricot jelly to glaze it with. Will be making this again.

review by:
(6 Oct 2017)