Ingredients Jump to Instructions ↓

  1. 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan

  2. 1 cup whole blanched almonds

  3. 3/4 cup sugar

  4. 3 large eggs

  5. 1/3 cup unsweetened cocoa powder

  6. 1 teaspoon pure vanilla extract

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon almond extract

  9. 3 firm, ripe Bartlett pears

  10. 1/2 lemon

  11. 2 tablespoons apple jelly

Instructions Jump to Ingredients ↑

  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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