Ingredients
8 tbsp. unsalted butter
1 c. whole blanched almonds
3/4 c. sugar
3 large eggs
c. Unsweetened cocoa powder
1 tsp. pure vanilla extract
1/2 tsp. salt
1/4 tsp. almond extract (optional)
3 firm, ripe Bartlett pears
1/2 lemon
2 tbsp. apple jelly
Preparation
Step 1Preheat oven to 350 degrees F. Brush a 9-inch removable-bottom tart pan with butter; set aside.Step 2In 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.Step 3Peel, 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.Step 4Place 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.Step 5Briefly 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.
