BABY BOSC PEAR & ALMOND TART

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Approximately 6 Servings Easy
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Ingredients (8)

  • 6 baby bosc pears, slightly ripe but still firm to the touch, peeled, cored and halved (if you can't find baby pears, use medium ones but quarter them instead)
  • 3 ½ ounces rapadura or maple sugar (approximately ½ cup + 2 tablespoons) + a couple tablespoons for macerating the pears
  • 3 ½ ounces unsalted butter, at room temperature (it is best to leave it out overnight)
  • 3 large eggs, at room temperature
  • ½ teaspoon pure vanilla extract
  • 5 ¾ ounce almond flour (approximately 1 ½ cups)
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt

Summary

I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black tea (Rishi Golden Yunnan for those who care). Though I call this a “tart,” it is a bit of a misnomer, as there is no pastry crust and separate filling. However, I baked the batter in a rectangular tart pan and find the chosen term more mellifluous than “cake” – liberal word use justified.

PS – As if its melodious moniker and stunning presentation weren’t enough, it is also, by far, the easiest dessert I’ve ever prepared.

See the full post at www.porktopurslane.com

Instructions

  1. 1Preheat the oven to 325 degrees. Lightly grease a rectangular tart pan (I brush on melted butter), set it upon a sheet pan and set aside.
  2. 2In a small bowl, toss cored, peeled and halved pears with a couple tablespoons of rapadura or maple sugar and set aside.
  3. 3Place butter and 3 ½ ounces rapadura or maple sugar in a large food processor; pulse until combined. In a separate bowl, combine eggs with vanilla extract. Add egg mixture to the bowl of the food processor and pulse to combine.
  4. 4Place almond flour, salt and baking powder into a medium bowl and whisk until combined. Add to the food processor and pulse until the batter is thoroughly mixed. Pour into prepared tart pan. Gently lay pears halves atop the batter; no need to press them down, as they will sink a bit as they bake.
  5. 5Cook for approximately 35 minutes, or until golden brown. Allow to cool completely before unmolding and slicing. Store at room temperature, wrapped in plastic wrap, for up to 3 days.
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