December 31, 2018
- 1 cup firmly packed blanched almond flour
- 1 cup oat flour (certified gluten-free)
- ¼ teaspoon Celtic sea salt
- ¼ cup coconut oil, melted
- 3 tablespoons maple syrup
- 2 large organic and ripe pears
- 3 tablespoons maple syrup, divided
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- Preheat the oven to 350 degrees and lightly grease a 9" circular or rectangle tart pan with coconut oil spray (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the coconut oil and maple syrup, and stir until the mixture is moistened throughout.
- Place the mixture onto the prepared tart pan. Press the mixture evenly across the base, then press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth. Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
- Wash and dry the pears and cut them into vertical slices ⅛ to ¼″ thick. Transfer the slices to a medium mixing bowl and add maple syrup, the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
- Arrange the pear slices across the base however you’d like, overlapping them as much as possible to make a pretty pattern. Reserve the maple syrup and lemon mixture at the bottom of the bowl for brushing the pears later.
- Bake the tart for 25 minutes, then pull it out of the oven and drizzle remaining maple syrup and lemon mixture around tart. Return the tart to the oven and bake for another 15 to 20 minutes, until the pears are very tender and the crust is deeply golden around the edges.
- Let the tart cool for at least 15 minutes.
- Add 1/4 cup of pecan pieces to pear mixture or sprinkle extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef’s nice to slice the tart into even wedges and serve.