Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, chilled and cubed
  • 0.25 cup (50g) powdered sugar
  • 1 large egg yolk
  • 2 tbsp (30ml) ice-cold water
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (100g) granulated sugar
  • 1 cup (95g) almond flour
  • 2 large eggs, room temperature
  • 3 oz (85g) dark chocolate (60% cocoa), melted
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1.5g) salt
  • 3 medium Bosc or Anjou pears, peeled, halved, and sliced
  • 1 tbsp (15ml) melted butter
  • 1 tbsp (15ml) maple syrup

Instructions:

  1. In a food processor, pulse flour, powdered sugar, and salt. Add chilled butter and pulse until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice water. Pulse until the dough just begins to clump together.
  3. Form the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  4. Roll out the chilled dough and press it firmly into a 9-inch tart pan.
  5. Prick the bottom with a fork, line with parchment and pie weights, and bake at 350°F (175°C) for 12 minutes.