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Recipes Fresh From The Farm

Chocolate Pear Tart

Martha Stewart - Everyday Food

Serves 8

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
  • 1/2 lemon
  • 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.