Pear Tart

This Pear Tart is simple to make, pretty darn healthy and a huge hit in our house!

Serve warm as is, add a scoop of Nada Moo vanilla ice cream on top, or serve it cold the next day. All are delicious!

The recipe for the crust is pretty forgiving. I use Cassava Flour, which can get pretty dense, so here are some tips to working with the flour and the dough for the crust:

• Sift or stir the cassava flour with a fork before measuring it out.

• When you stir all of the ingredients together, the dough should form little pebbles. With your hands, form into one large bowl with your hands and it should be like the consistency of play dough. If it doesn’t hold together, simply add more water about 1 Tbsp at a time.

• The benefit of a tart is that it doesn’t have to be perfect! Roll out the dough into a circle(ish) shape. Use the parchment paper to help you roll/wrap the edges of the dough over sides of the filling. Again, it doesn’t have to look perfect and frankly that’s the fun of a tart!

So go ahead, make it and let me know what you think!

Elena XOXO

Note - I serve this tart on the Bianca Round White Trivet (small) made from reclaimed European Wood and sealed with a plant based, food grade, non-toxic wax. Keep it covered with the the Brasserie Glass Dome made from recycled demijohn jars.

*This Pear Tart is Gluten Free, Grain Free, Sugar Free, Dairy Free, Egg Free and Nut Free.

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Pear Tart

Author: Elena Peden

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 4 M

This Pear Tart is simple to make, pretty darn healthy and a huge hit in our house! Serve warm as is, add a scoop of Nada Moo vanilla ice cream on top, or serve it cold the next day.

Ingredients

Crust

• 1 cup cassava flour
• 2 Tbsp monkfruit
• ½ tsp salt
• 5 Tbsp ghee
• ¼ cup of water

Filling

• 4 pears peeled and cubbed (about 3 cups)
• 1 Tbsp monkfruit
• 1 Tbsp arrowroot powder
• 1 Tbsp lemon juice
• ½ tsp cinnamon

Instructions

1. Preheat the oven to 375.
2. Put peeled and cubed pears in a mixing bowl with monkfruit, arrowroot powder, lemon juice and cinnamon. Stir until pears are well coated and set aside.
3. In another bowl, mix cassava flour, salt and monkfruit. Add ghee and mix with a fork or pastry tool until pebbles form. Add water and form into a bowl with your hands. If it is too dry add a little water at a time until it stays in a ball the consistency of play dough.
4. Place the dough ball in between 2 pieces of parchment paper and roll out into a thin crust. Transfer the dough circle on the parchment paper to a cookie sheet.
5. Pour the pears in the middle of the dough and spread out leaving about a 3 inch border all around. Use the parchment paper to help roll the edges over the pears leaving the middle of the pears exposed.
6. Bake for about 50 minutes until the crust is golden brown. Remove and let cool for about 10 minutes before serving.

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