Friday, 13 December 2013

Chocolate Pear Tart









Chocolate Pear Tart
Recipe from Martha Stewart


4 oz butter, room temperature
1 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)
3 firm, ripe pears (I'm using Conference)
juice from 1/2 lemon





Preheat oven to 170 C.
Brush a 9-inch removable-bottom tart pan with butter; set aside.

In a food processor, combine almonds and sugar, 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.
Remove tart from pan, and serve.














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