My fascination with pears and tarts can all be attributed to my mother. She spoke of this delicious French pear tart she had one time and every time I’ve gone home we’ve been slightly obsessed on perfecting the recipe (we’re on the 2nd try and almost there). For now, here’s another pear tart recipe with chocolate. Yes, chocolate. If you’re wary of the combination, start off simple with fresh slices of pear with dark chocolate or nutella. Then you’ll be convinced that the combination is a match made in heaven.
This recipe makes either one 9 inch tart or 4 individual 3 inch tarts.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
- 1 cup whole blanched almonds or 3/4 cup ground 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)
- 1/4 teaspoon cardamon
- 1/2 teaspoon cinnamon
- 3 firm, ripe Bartlett pears
- 1/2 lemon
- 2 tablespoons apple or apricot jelly
- Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter or individual 3 inch tart pans; set aside.
- In a medium saucepan, melt the butter and add the cocoa. Let simmer for 1-2 to develop the chocolate flavor. Remove from heat, set aside and let cool.
- If using whole almonds, in a food processor, combine almonds and sugar; process until very finely ground. Add ground almonds, sugar, eggs, vanilla, salt, cardamon, cinnamon, and almond extract, if using; into the sauce pan. Mix the mixture until thoroughly combined. Spread mixture evenly in prepared pan(s)
- Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Blot pears very well with a paper towel to soak up extra moisture. This prevents a soggy cake! Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
- 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 for 9 inch pan, about 25-30 minutes for 3 inch pans. Cool completely in pan.
- 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, dust with powdered sugar and serve.