For a few days every Spring, the crab apple tree in my parents backyard blooms with the prettiest pink flowers. After a day or two, petals start showering down until there is just one little flower left. The backyard is like a little sanctuary; surrounded by trees on all one could almost think they were in the country. Almost. I like to sit out there on the weekends with a nice cup of coffee and just enjoy the weekend, it helps take the stress of the week away.

My doctor recently told me to try not to stress. Easier said than done. He also told me to cut back on caffeine. He then went on to list things that have caffeine in them; coffee, tea, soda, chocolate…

Chocolate?

I know that chocolate has caffeine in it, but the idea of taking chocolate out of my life as a way to reduce stress just seems like madness to me. So I have decided to selectively follow his advice. I don’t eat that much chocolate, but I’m not prepared to give up what I do have.

This tart wasn’t made to intentional defy the doctors orders, but he may have put the idea of chocolate into my head. I was flipping through Martha Stewart’s New Pies and Tarts, when I came across this recipe. I had all the ingredients and it looked really easy and quick to put together so I figured I’d give it a try. I was right, it was really easy to put together, but I’m not sure it could be made without a food processor. A few drops did drip out of the tart pan, so if you decide to make this placing a baking sheet on the rack below that tart.

Basically a flourless chocolate cake with pears, this tart is intensely chocolatey. The pear and chocolate were a really nice combination, and the almond rounded all the flavours out. I did find it a little too moist, I think some of the juice from the pear seeped into the tart.

Chocolate Pear Tart

Adapted very slightly from Martha Stewart

• 1/2 cup unsalted butter at room temperature
• 1 cup slivered almonds
• 3/4 cups granulated sugar
• 3 large eggs
• 1/3 cup cocoa powder
• 1/2 tsp salt
• 1 tbsp almond liqueur
• 3 firm, ripe pears
• 2 tbsp apricot or apple jelly

1. Preheat the oven to 350F. Grease a 9 inch tart pan, set aside.
2. In a food processor, combine the almonds and sugar until finely ground. Add the butter, eggs, cocoa, vanilla and almond liqueur. Process until well combined. Pour into the prepared tart pan. 
3. Peel, core and slice the pears and place them on the tart. Bake for 45 to 50 minutes, until a tester comes out clean. Heat the jelly slightly then brush on the pears. Let the tart set for 20 minutes before removing from the pan.