Chocolate marries well with many different types of fruit, but pears and chocolate make an extra-special pair. Here, a ring of sliced fruit sits atop a deep, dark chocolate filling, which puffs up as it bakes. Arrange the slices so the curved edges all face the same way, with the narrow ends pointing toward the tart’s center.

　　

Ingredients

makes one 9-inch tart

　　

For the Crust

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

　　1 cup (5 ounces) whole blanched almonds

　　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 pure almond extract (optional)

　　

For the Topping

3 ripe, firm Bartlett pears

　　1/2 lemon

　　2 tablespoons apple jelly

　　

Step 1

Preheat oven to 350°F. Brush softened butter into bottom and up sides of a 9-inch tart pan with a removable bottom.

　　

Step 2

Make the crust: In a food processor, pulse almonds and sugar until nuts are very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.

　　

Step 3

Make the topping: Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.

　　

Step 4

Place pan on a rimmed baking sheet; bake until top is puffed and a tester inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Transfer pan to a wire rack to cool completely.

　　

Step 5

Heat jelly in the microwave or on the stove just until loose. Gently brush pears with jelly; let set, at least 20 minutes. Unmold tart and serve.

　　Martha Stewart's New Pies and Tarts