This Paleo PEAR TART showed up in a recent Bon Appetit magazine (yes, we still subscribe to printed things) and I was smitten! How gorgeous, right?! Since I am always on the hunt for new ways to use our PIE CRUST RECIPE or PIE CRUST MIX, this one literally jumped off the page.
So fun to use our PIE CRUST RECIPE or PIE CRUST MIX 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!
You will need a 9” removable bottom tart pan for this recipe. Anything larger would require more than one pie crust recipe as well as more filling. They’re quite affordable and worth the investment. We use this TART PAN and love it!
Don’t let the “fancy” look of this pear tart scare you off, it’s actually quite easy to make and will make any dessert table gorgeous. Not to mention, you’ll be the star for making such a tasty treat! It will be a show stopper, we promise!
Our favorite ingredients used in this recipe!
a few of our favorite PIES on the blog:
paleo pear tartCourse: DessertCuisine: FrenchDifficulty: Easy
a paleo pear tart your taste buds will NOT forget!
1 recipe of our PALEO PIE CRUST
3 oz dark chocolate, melted & cooled
1 cup almond flour
2 tbsp cassava flour
2 tbsp cocoa powder
½ cup grass fed butter (can sub ghee)
½ cup maple sugar
3 large eggs, room temp
1 tsp vanilla
½ tsp almond extract
¾ tsp kosher salt
2 firm pears
¼ cup sliced almonds
Organic vanilla infused sugar (opt)
Organic powdered sugar (opt)
- 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.