Ingredients
- 8 tablespoons unsalted butter (1 stick, room temperature, plus more for pan)
- 1 cup whole almonds (blanched)
- 3/4 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract (optional)
- 1 1/2 pounds pears (firm and ripe, 3 bartlett pears)
- 1/2 whole lemon
- 2 tablespoons apple jelly
How to Make
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Step 1: Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter and set aside.
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Step 2: In a food processor, combine almonds and sugar, then process until very finely ground.
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Step 3: Add the butter, eggs, cocoa, vanilla, salt, and almond extract, if using. Process until combined. Spread mixture evenly in prepared pan.
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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.
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Step 5: Arrange the pear slices on atop the chocolate mixture, slightly overlapping, but without pressing in.
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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.
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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.
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Step 8: Remove tart from pan, and serve.
We hope you enjoy this recipe!
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