Step 1

Combine flour, sugar, baking powder, and salt to a food processor and pulse just until mixed together.

Step 2

Add pieces of butter and pulse again until small crumbs form.

Step 3

In a separate bowl, whisk together eggs and lemon zest.

Step 4

Then, with the food processor running, slowly add the egg-zest mixture through the feed tube.

Step 5

Mix, then pulse until dough forms around the blades. Pinch dough between your fingers...if it sticks together easily, it’s done.

Step 6

Separate dough into two balls. Press each ball into a flat disc, wrap in plastic wrap, and refrigerate at least 30 minutes. If refrigerated for over 1 hour, let it rest at room temperature for 30 minutes before attempting to roll it out.

Step 7

Cut pears into ½” pieces and place in a pot.

Step 8

Stir pears together with sugar, lemon zest, and lemon juice, and let rest for 1 hour.

Step 9

Once some of the pears juices have released, bring to a boil, then simmer until pears are translucent and syrup is lightly golden, about 45 minutes (215? on a candy thermometer).

Step 10

Let cool completely. FYI, this will stay good in the fridge for up to a month!

Step 11

To blanch almonds, drop almonds into boiling water for about 20 seconds, drain, and let dry.

Step 12

Place dried almonds in a food processor and pulse until coarse crumbs.

Step 13

In a stand mixer, whisk egg yolks and sugar at medium-high until fluffy. Gently mix in cinnamon, lemon zest, and ground almonds until mixed well (it will be very thick, like a paste!). Set aside and clean bowl and whisk for the next step.

Step 14

In stand mixer, whisk together egg whites and pinch of salt until peaks are firm but not dry. Fold ? of egg whites into almond mixture, then another ?, then final ? until all egg whites and almond mixture are folded together.

Step 15

Putting the Tart Together

Step 16

Preheat oven to 350?.

Step 17

On a lightly floured surface, roll out pastry dough and place into tart pan.

Step 18

Spread pear preserves over the bottom in an even layer.  

Step 19

Pour almond filling over top and spread evenly with a spatula.

Step 20

Bake until golden and puffed, about 40 minutes or until a toothpick comes out clean.  

Step 21

Let cool.

Step 22

Chocolate Ganache

Step 23

The final step is to make a chocolate ganache to spread over the top of the tart.  

Step 24

Bring cream to a simmer in a small saucepan.

Step 25

Remove from heat and add chopped chocolate.

Step 26

Let melt for a minute, then stir to combine until smooth.

Step 27

Let cool until it’s just slightly thickened, about 5 minutes.

Step 28

Pour over center of the tart and use a spatula to gently spread it to the edges.  

Step 29

Let stand about 2 hours, to allow the glaze to set, and serve!