Pear Tart (Paleo/Gluten Free) (Edit recipe)

This Paleo PEAR TART showed up in a recent Bon Appetit magazineand I was smitten! How gorgeous, right?! I'm always on the hunt for new ways to use our PIE CRUST RECIPE or PIE CRUST MIX, so this one literally jumped off the page. So fun to use our pie crust recipe in a tart pan for this yummy, yummy pear tart! It’s mostly a chocolatey, fluffy cloud of deliciousness with thinly sliced pears up on top. The technical name for this goodness is called a “frangipane” which is basically a sweet almond-flavored custard, paired here with chocolate!

30 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	136
Fat:	10 g
Carbohydrates:	11 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	89 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 12

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe)
3 oz Dark Chocolate, roughly chopped, melted & cooled
1 cup Almond Flour
2 Tbsp Cassava Flour
2 Tbsp Cocoa Powder
.5 cup Unsalted Butter, can sub ghee
.5 cup Maple Sugar
3 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
.5 tsp Almond Extract
.75 tsp Kosher Salt
2 whole Bosc Pear, or your favorite pear, just make sure they're not too ripe
.25 cup Sliced Almonds
2 Tbsp Vanilla Infused Sugar, optional
1 Tbsp Powdered Sugar, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 325°
Prepare pie crust as directed. Roll out between two pieces of lightly dusted parchment paper into a rough 10” circle. Press into the bottom and up the sides of a 9” removable bottom tart pan to approximately ¼“ thick. For any excess along the top edge of the pan, use your rolling pin and cut it off by rolling across the top.
Bake in a preheated oven for 15-18 minutes – you’re not looking for it to be completely baked, as it will finish baking after it’s filled. Remove from the oven and cool, set aside. Increase oven temperature to 350° to preheat before cooking tart.
In a small bowl, melt the chocolate. Set aside and let cool slightly while you prepare the remaining ingredients.
In a small mixing bowl, whisk together the almond flour, cassava flour and cocoa until well combined, set aside.
In the bowl of a stand mixer, add the butter and sugar. Beat until fluffy with paddle attachement, approximately 5 minutes. With the mixer running on medium low, add eggs one at a time, beating each one until well combined.
Add the dry ingredients to this mixture and beat to combine. Add the cooled chocolate, vanilla extract, almond extract and salt. Mix until well combined and smooth.
Spread the filling evenly into the cooled crust. Thinly slice the pears, leaving the skin on for the contrast of color. Fan them out and decorate, covering the chocolate filling.
Scatter the sliced almonds around the edge as desired and sprinkle with organic sugar (if using) and place the tart on a baking sheet. Bake until pears are tender and filling barely jiggles in the middle, approximately 40-45 minutes. Remove from the oven and transfer to a wire rack to cool.
Dust with organic powdered sugar (if using) before serving. Store any leftovers at room temperature for up to 4 days.