Chocolate Pear Tart


    • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
    • 1 cup whole blanched almonds
    • 3/4 cup 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)
    • 3 firm, ripe Bartlett pears
    • 1/2 lemon
    • 2 tablespoons apple jelly


                        1. Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
                        2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
                        3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
                        4. Place pan on a baking sheet; bake until 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.
                        5. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

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