Chocolate Pear Tart

We had a little get together after work the other night and I brought this for a dessert. It combines yummy chocolate, almonds and sweet pears in a rich, gooey brownie like dessert. I used a tart pan without a removable bottom, but they recommend one with a removable bottom or you could use a springform pan.

Chocolate Pear Tart From Everyday Food
8 T unsalted butter, room temperature, plus more for pan
1 cup whole blanched almonds
3/4 cup sugar
3 eggs
1/3 cup unsweetened cocoa powder
1 tsp pure vanilla extract
1/2 tsp salt
1/4 tsp almond extract (optional)
2-3 firm ripe Bartlett pears
lemon juice
2 T apple jelly

Preheat oven to 350 degrees. Brush a 9" removable bottom tart pan heavily 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 (I sliced them into a bowl and tossed them in lemon juice). Arrange slices on chocolate mixture, slightly overlapping, without pressing in in a single ring around the edge of the tart.

Place pan on 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 from pan and serve.