I love that you can make it anytime in the year, first because pears are available all over the year and second, you can still use can fruits in this one, it will still be good. Another thing is that you can make it in a big tart pan for the hole family or as individual deserts. You could make it without the almond extract, but it does really add the right touch. It is as well possible to add sliced almonds or to make it with apples.
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
- 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)
- 2 firm, ripe pears
Preheat oven to 350 degrees. Brush a tart pan with butter, set aside.
In a mixing bowl, combine sugar and cocoa powder. Add butter (melted or just soft, the easiest way for you), eggs, vanilla, salt, and almond
extract, until combined. Spread mixture evenly in
Peel, halve, and core pears; cut lengthwise into thin 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.
Let set, at least 20 minutes.
Remove tart from pan, and serve.