Preheat the oven to fan 140C/
conventional 160C/gas 3. Butter and line
the base of a 20cm round cake tin. Grind
the hazelnuts in a food processor until
fairly fine. Add the flour and mix briefly.
Add the butter and pulse until it forms
crumbs. Add the sugar and eggs and mix
briefly. Peel, core and chop two of the pears.
Stir the pears and chocolate
lightly into the cake mixture.
Spoon the mixture into the prepared tin
and smooth the top. Peel, core and slice
the remaining pears and scatter over the
top of the cake. Press down lightly and
bake for 50-60 minutes, until firm to the
touch. Cool in the tin for 10 minutes, then
turn out and cool on wire rack. Warm the
jam and brush over the top. Serve warm