Paleo Pear Tart
If you have approximately 1 hour to spend in the kitchen, Paleo Pear Tart might be an amazing gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. For 81 cents per serving, you get a side dish that serves 10. One serving contains 215 calories, 5g of protein, and 13g of fat. 177 people have tried and liked this recipe. A mixture of bartlett pears, eggs, tapioca starch, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Guilty Kitchen. Overall, this recipe earns a rather bad spoonacular score of 24%. If you like this recipe, take a look at these similar recipes: Pear Tart, Pear Tart, and Pear Tart.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1.5-2lbs Bartlett pears
1/2 tsp cinnamon
1/4 cup coconut cream, softened
3/4 cup coconut flour
1/4 cup coconut oil (solid state)
2 tbsp coconut palm sugar
3 eggs, beaten
1/4 tsp ground ginger
juice and zest of 1 Meyer lemon
1/2 cup raw cashews, finely ground
1/4 tsp sea salt
1 tbsp tapioca starch
1 tsp vanilla extract
Equipment:
pie form
tart form
bowl
oven
wire rack
Cooking instruction summary:
For the Crust:Mix the flour, cashew, sugar and salt together in a small bowl until well combined.With a fork, mash in the coconut oil, coconut cream, eggs and vanilla. Once a dough is formed, set aside. Grease a 9" tart pan or glass pie dish.Pour the dough into the dish and press into the bottom and up the sides. Try to get it as even as possible. Chill in the fridge while you make the filling (at least an hour).For the Filling:Peel, core and slice the pears. In a large bowl, mix with the remaining ingredients. Preheat the oven to 450°F. Pour the filling into the crust and place in the oven for 15 minutes. Reduce the temperature to 350°F for 25-35 minutes. Remove from oven and cool on a wire rack. Best served when room temperature. Keep in the fridge for an even harder crust.
Step by step:
For the Crust
1. Mix the flour, cashew, sugar and salt together in a small bowl until well combined.With a fork, mash in the coconut oil, coconut cream, eggs and vanilla. Once a dough is formed, set aside. Grease a 9" tart pan or glass pie dish.
2. Pour the dough into the dish and press into the bottom and up the sides. Try to get it as even as possible. Chill in the fridge while you make the filling (at least an hour).For the Filling:Peel, core and slice the pears. In a large bowl, mix with the remaining ingredients. Preheat the oven to 450°F.
3. Pour the filling into the crust and place in the oven for 15 minutes. Reduce the temperature to 350°F for 25-35 minutes.
4. Remove from oven and cool on a wire rack. Best served when room temperature. Keep in the fridge for an even harder crust.
Nutrition Information:
covered percent of daily need
