Roasted Pear Tartlets

Roasted Pear Tartlets takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs $2.46 per serving. One portion of this dish contains about 9g of protein, 24g of fat, and a total of 492 calories. 411 person found this recipe to be delicious and satisfying. Head to the store and pick up coconut flour, cashews, pear nectar, and a few other things to make it today. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by From The Land We Live On. With a spoonacular score of 85%, this dish is outstanding. Similar recipes are Chocolate Pear Tartlets, Flaky Pear Tartlets, and Blue Cheese and Pear Tartlets.

Servings: 8

 

Ingredients:

1/4 cup agar flakes

1 cup almonds (or almond meal)

1 Tbsp. arrowroot powder

1/4 cup brown rice flour

3/4 cup cashews, soaked for at least 2 hours or overnight

1/4 cup coconut flour

2 Tbsp. coconut oil

1 Tbsp. extra virgin olive oil

1 Tbsp. maple syrup

2 Tbsp. maple syrup

6 Tbsp. maple syrup

2 Tbsp. extra-virgin olive oil

1 cup + 1 Tbsp. pear nectar

3 firm ripe pears (Amy suggests Bartlet or Anjou, I used Bosc), peeled, quartered, cored, then sliced lengthwise

3 ripe pears (Amy suggests Bartlet or Anjou, I used Bosc)

1 cup rolled oats (gluten-free if necessary)

1/2 tsp. sea salt

1 tsp. vanilla extract

2 tsp. vanilla extract

Equipments:

whisk

pot

blender

bowl

food processor

oven

frying pan

baking pan

Cooking instruction summary:

In a medium pot, whisk together agar and pear nectar. Whisking continuously, bring to a boil over medium-high heat, then reduce heat to low, cover pot, and simmer for about 10 minutes.In the meantime, peel, core, and chop pears. When agar is dissolved, add the pears to the pot, bring back to a simmer, then lower heat again, and cook for about 5 10 minutes until pears are soft.Dissolve the arrowroot starch in remaining tablespoon of nectar and add to the cooking pear mixture. Cook, stirring constantly, until thickened.Combine the hot pear mixture, drained cashews, maple syrup, and vanilla in a blender. Starting with a low setting, increase the speed of the blender until the mixture is completely smooth.Empty into a shallow bowl, cool slightly, then refrigerate for an hour. The mixture should resemble a creamy jello.Now this is where the magic happens. Whisk the mixture vigorously until creamy and smooth (you can also use a food processor), then store refrigerated for up to 3 days.Preheat oven to 350F. If making the tartlets, line the pan bottoms with parchment circles and grease with coconut or olive oil.Combine the dry (first 5) ingredients in a food processor or high speed blender, and process until finely ground.Add the wet ingredients and mix thoroughly to form a wet and sticky mixture.Set aside for 20-30 minutes, until the mixture is still moist, but no longer sticky.For the tarts: Divide the dough evenly between shells and press it in evenly with your hands. Place the tartlet shells on a baking tray.For the teacup parfaits: Crumble the dough and spread out on a parchment lined tray.Bake shells or crumble for 8 minutes. Rotate trays and bake for 8 minutes longer, watching it closely, until the crusts are just starting to brown (mine are a little too brown).Remove from oven and cool completely.Preheat oven to 400F.On a parchment lined baking tray, toss the pear slices with maple syrup and olive oil, then arrange in a single layer.Bake for 25-30 minutes, until edges are starting to caramelize.Remove from the oven and when the pears are cool enough to handle, remove them from the tray and store in a bowl, until ready to use.

 

Step by step:


1. In a medium pot, whisk together agar and pear nectar.

2. Whisking continuously, bring to a boil over medium-high heat, then reduce heat to low, cover pot, and simmer for about 10 minutes.In the meantime, peel, core, and chop pears. When agar is dissolved, add the pears to the pot, bring back to a simmer, then lower heat again, and cook for about 5 10 minutes until pears are soft.Dissolve the arrowroot starch in remaining tablespoon of nectar and add to the cooking pear mixture. Cook, stirring constantly, until thickened.

3. Combine the hot pear mixture, drained cashews, maple syrup, and vanilla in a blender. Starting with a low setting, increase the speed of the blender until the mixture is completely smooth.Empty into a shallow bowl, cool slightly, then refrigerate for an hour. The mixture should resemble a creamy jello.Now this is where the magic happens.

4. Whisk the mixture vigorously until creamy and smooth (you can also use a food processor), then store refrigerated for up to 3 days.Preheat oven to 350F. If making the tartlets, line the pan bottoms with parchment circles and grease with coconut or olive oil.

5. Combine the dry (first

6. ingredients in a food processor or high speed blender, and process until finely ground.

7. Add the wet ingredients and mix thoroughly to form a wet and sticky mixture.Set aside for 20-30 minutes, until the mixture is still moist, but no longer sticky.For the tarts: Divide the dough evenly between shells and press it in evenly with your hands.

8. Place the tartlet shells on a baking tray.For the teacup parfaits: Crumble the dough and spread out on a parchment lined tray.

9. Bake shells or crumble for 8 minutes. Rotate trays and bake for 8 minutes longer, watching it closely, until the crusts are just starting to brown (mine are a little too brown).

10. Remove from oven and cool completely.Preheat oven to 400F.On a parchment lined baking tray, toss the pear slices with maple syrup and olive oil, then arrange in a single layer.

11. Bake for 25-30 minutes, until edges are starting to caramelize.

12. Remove from the oven and when the pears are cool enough to handle, remove them from the tray and store in a bowl, until ready to use.


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