Chocolate Pear Tart

(From http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f7fe26661cce0110VgnVCM1000003d370a0aRCRD&vgnextfmt=default)

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 cup 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 almond extract (optional)
• 3 firm, ripe Bartlett pears
• 1/2 lemon
• 2 tablespoons apple jelly

1. Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
2. 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.
3. 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.
4. 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.
5. Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Comments:
Nanza makes this. It's fabulous without the pears.