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Chocolate Pear Tart


This luscious chocolate tart is topped with sliced pears.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2006


  • 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.

Cook's Notes

For a pretty effect, arrange slices so the curved edges all face the same way and the narrow ends point toward the center of the tart.

Reviews Add a comment

  • thebigtoddler
    29 NOV, 2016
    Delicious!! I allowed the pears to be cooked inside the tart batter, and covered top of tart with chocolate ganache. I was inspired from carving an 'apple turkey' from when I was a kid (look it up on youtube) and figured the color and shape of a pear would lend well to carve a swan. The swan would need a dark base, hence the chocolate ganache. Poach a pear for the swan. Line rim of 'pond' with sliced almonds. Make head and neck of swan from piece of raw pear dipped in lemon juice.
  • dryan9119
    1 OCT, 2013
    This was fabulous! It took a lot of restraint not to eat the whole thing the first night! Mine wasn't as pretty as the picture as the pears sunk in the batter, probably because I tried to fit all 3 pears on top. And because they sunk, I didn't brush it with the apple jelly. Next time only 2 pears, and I'll try the jelly or maybe a little amaretto...
  • cjdbgd
    12 OCT, 2011
    Delicious! Easy to make but tastes much more labor intensive. I only needed two pears. I love almond extract so I used a whole teaspoon. Next time I might also add some rum extract. I don't have a tart pan with a removable-bottom so I used a regular one with non-stick aluminum foil. The tart didn't stick but started to break apart when I tried to remove it.
  • ThePDXFoodie
    24 MAY, 2011
    Great recipe! The tart is rich and the pears are subtle. Three pears is too many, though. I only used two. Also, be sure to butter the sides of the tart pan VERY well or it will stick.
  • swillia
    1 NOV, 2010
    I made this last night and although delicious, all my pears sank down into the chocolate tart, so it didn't look as pretty as the picture. Not sure what I did wrong - maybe the slices were too thick?
  • MoxRogers
    14 OCT, 2009
    Made this last night-the almond extract really added just the right touch. Yum! And pretty too!
  • ATeaLeaf
    28 FEB, 2009
  • ATeaLeaf
    28 FEB, 2009
  • cali_kelley
    21 FEB, 2009
    Delicious! Super easy! I only needed 2 pears. I made this for a ladies night and they were rather impressed. The girls thought I actually bought the tart. Then I told them that I made it!
  • ninoska
    27 DEC, 2008
    super easy !!! and delishh recipe. I wonder if apples work . This is a keeper !!