In my quest to make gluten-free and low cal desserts, I’ve stumbled upon almond flour. I’ll have to experiment some more with different recipes and ratios to see which produces the best crust but I had to start somewhere!
My friend and I have been canning all sorts of goodies from Klipper’s produce and we poached some asian pears in a light sugar syrup infused with vanilla and lavendar rooibos teas….it can’t be bad on a tart right?
Here’s the recipe, there’s a lot goin’ on but it’s actually a cinch to make (especially if you already have poached pears in your cupboard!)
What you need!
Almond Pie Crust
2 1/4 cups almond meal/flour
1/2 cup shortening
2/3 cup sugar or substitute
1/2 tsp almond extract
1/2 tsp cinnamon
1 cup almond meal/flour
1/2 cup sugar or substitue
pinch of salt
1 large egg
1 egg white
1/2 tsp almond extract
1/2 tsp vanilla
6 tbsp room temp butter
and of course…4 ripe pears (poached or unpoached)
What to do!
1. Start with the crust which is pretty easy peasy. Mix almond meal and sugar together first. Add the almond extract and cinnamon, stir once more thoroughly and then cut the shortening into small pieces into the mix. With moist hands, mush the dough together until it forms a ball (it may be a bit crumbly, if so just add a tsp of water).
2. On a greased pie pan/dish, press the dough into the sides and the bottom evenly. Moist hands also help here so it doesn’t stick to you. Bake at 350 in the oven for 15-20 minutes or until it starts to get golden. Cool.
3. Next we’ll prepare the frangipane. In a medium bowl, add the almond meal (if this isn’t fine enough, put it in a processor and pulse but not too much or else you’ll end up with almond butter!), sugar, and salt and combine well. Add the large egg and egg white, almond extract and vanilla and combine until very smooth. Make sure the butter is at room temperature and combine in until very smooth. Set aside.
4. Slice the pears into 1/8-1/4″ inch slices, if fresh dump them into a bowl with lemon juice and water so they don’t brown. If poached, you can let them sit in their poaching liquid.
5. Assembly time! With your cooled pie crust, add in the frangipan and spread out evenly. Next place the pears on top in a pattern. I would pat down your pear slices with a towel to take off the excess moisture. You can arrange your pear slices in a pretty fan shape or really however you like but I would recommend that some of it overlaps each other. More peary goodness!
6. Bake for 25-35 minutes at 350 degrees or until frangipane has set (doesn’t jiggle) and is browned. For extra goodness, you can reduce the poached liquid down to make a nice glaze for the tart when it is fully baked and cooled. Just drizzle on top and let set 🙂 Enjoy!
Best of all this is a very low carb dessert and if you use sugar substitutes, it’s very low cal too!