Another great dish for Christmas. The pears are so wonderful this time of year. If the Farmers Market has ended for the year - contact one of the local farmers for pears.
1 stick unsalted butter, room temp, plus more for pan
1 C. whole blanched almonds
3/4 C. sugar
3 large eggs
1/3 C. unsweetened cocoa powder
1 t. vanilla extract
1/2 t. salt
1/4 t. almond extract
3 firm, ripe Bartlett pears
2 T. apple jelly
Preheat oven to 350 degrees. Brush a 9” removable-bottom tart pan with butter.
In food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt and almond extract; process until combined. Spread mixture evenly in pan.
Peel, halve, core pears; cut lengthwise into 1/4” thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing into the batter.
Place pan on a baking sheet; bake until top is puffed and toothpick inserted into center comes out with only a few moist crumbs attached, 45-50 minutes. Cool completely in pan.
Briefly heat jelly in microwave or on stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan and serve.