Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate Pear Tart 3.5 (129) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Servings: 8 This luscious chocolate tart is topped with sliced pears. Ingredients 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 1 cup whole blanched almonds ¾ cup sugar 3 large eggs ⅓ cup unsweetened cocoa powder 1 teaspoon pure vanilla extract ½ teaspoon salt ¼ teaspoon almond extract (optional) 3 firm, ripe Bartlett pears ½ lemon 2 tablespoons apple jelly Directions Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside. 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. 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. 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. 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. Rate it Print