Ingredients

Step by step

1. Use the pastry to line a 23cm round loose-bottomed flan tin (3-4cm deep), trimming off the excess. Prick the base with a fork and chill for 30 minutes.
2. Put a baking sheet into the oven; preheat to 200°C, fan 180°C, gas 6. Line the pastry case with crumpled baking paper and baking beans. Bake for 15 minutes then remove the baking beans and paper and return to the oven for 5-7 minutes until the base is crisp and golden brown. Set aside, and reduce the oven to 170°C, fan 150°C, gas 3.
3. For the filling, break the chocolate into a small heatproof bowl. Rest over a pan of barely simmering water and leave until melted. Set aside.
4. Beat the butter, sugar, eggs, flour, salt, almonds and extract together in a mixing bowl until smooth. Spoon the almond mixture into the pastry case and spread it evenly over the base, making a good seal with the edges of the pastry case. Dollop the melted chocolate over the surface and draw the tip of a knife through the mixture to lightly marble together. Peel, quarter and core the pears. Slice each quarter into thin slices, fan them out slightly and arrange them randomly over the top of the tart.
5. Put the tart onto the hot baking sheet and bake for 40 minutes. Then carefully slide the oven shelf part-way out and scatter with the flaked almonds. Slide it back into the oven and bake for a further 25-30 minutes until cooked through, covering loosely with foil if necessary. Cool, then carefully remove from the tin.
6. Dust the tart lightly with icing sugar before serving.
   Tip

   To serve with a hot chocolate sauce, heat 250ml double cream, 40g butter and 2 tbsp sugar, stirring until it simmers. Stir in 100g finely chopped dark chocolate and let melt.