Chocolate Pear Tart at Jason & Hamad's apartment in Park Slope
When Hamad offered me a slice of his freshly baked Chocolate Pear Tart, I immediately responded with, "No, thank you. I can't eat it." Jason quickly recalled the fact that it was gluten-free - yes, my lovelies, it is made with almond meal!
Cut to: Jenn + Chocolate Pear Tart + iPhone + Instagram + happy soul!
CHOCOLATE PEAR TART
1 cup whole, blanched almonds (may use an almond meal substitute)
3/4 c. sugar
1 stick butter, softened to room temperature
3 large eggs
1/3 c. unsweetened cocoa powder
1/2 tsp. Kosher salt
1 Tbsp. brandy
1 tsp. vanilla extract
3 ripe Bartlett pears
Preheat oven to 350 degrees.
Prepare a 9-inch removable bottom tart pan with either non-stick cooking spray or brush with butter. Set aside.
Combine the almonds and sugar in a food processor and pulse until they are incorporated finely and evenly. Add the butter, eggs, cocoa, salt, brandy and vanilla; process until combined. Spread the mixture evenly in prepared pan.
Core the pears and slice into thin, even slices. Rub with lemon slices to help prevent discoloration. Arrange the pears atop the chocolate mixture, slightly overlapping, without pressing them in.
Place tart pan on a baking sheet for approximately 45-50 minutes, until the top is puffed and a toothpick comes out mostly clean with a few crumbs attached. Remove from oven and cool completely.