…Sometimes a pun speaks to you… this was one of those times.
Let’s face it, apples and pumpkins take the cake (erm… pie) this time of year. They are placed high on a pedestal of tradition and desire (as well they should be). The pecan and sweet potato pie varietals, though less common, are also rather prominent around the Thanksgiving holiday; but I ask you, what about the humble pear? Where does that delicate little fruity fall?
I won’t lie… I used to be a frui-litist (I only liked certain fruits and I had very specific ideas for how they should be prepared). If you had showed up to my home a few years ago with a pear laden dish in hand, I would have told you to kindly leave the party and take your inferior dessert with you (totally kidding… kind of). Seriously though, pears?! Who eats pears on Thanksgiving!? Weirdos…
But then, one fateful day, upon a whim, I decided to attempt a pear tart, you know, to see what all the fuss was about. Pinterest has been screaming about pear-y things for Fall this year, so I thought, what the hell, it can’t be that bad. And so, I found myself a recipe to ignore (loosely follow) and set to work.
-PEAR TART-
What you will need for the crust:
1/2 cup coconut flour
1/2 cup almond meal
1/2 cup tapioca flour
2 tbsp coconut sugar
1/4 tsp sea salt
2 tbsp almond milk
1/4 cup butter or coconut oil
1/4 cup unsweetened apple sauce
3 eggs, beaten
1 tsp vanilla
For the filling:
3-4 Bartlett pears, peeled and sliced
juice and zest from a small Meyer lemon
1/4 tsp sea salt
1 tsp fresh chopped ginger
1 tsp cinnamon
2 tsp coconut sugar
1 tbsp maple syrup
1 tsp vanilla
1 tbsp tapioca flour (starch)
Mix together your flour, sugar, and sea salt in a small bowl. Add in the butter, apple sauce, almond milk, vanilla, and eggs, stirring until a smooth dough has formed. Press the mixture into a pre-greased pie pan (I used a 9×9 baking dish… because well… I currently don’t own a pie pan) and refrigerate for 45 minutes to an hour.
While the dough is chilling, peal, core, and slice your pears. Add lemon juice, zest, salt, ginger, cinnamon, sugar, syrup, vanilla, and flour to the pears, stirring well.
Preheat the oven to 450 degrees.
Remove crust from the refrigerator, pouring the filling over top. Bake at 450 for 15 minutes. Reduce heat to 350 degrees and continue baking for 25-30 minutes. Remove from the oven and allow to cool.
Serve at room temperature with a heaping mound of coconut whip cream.
I must say, my expectations for the lowly pear were blown out of the water! Who knew a fruit I once assumed only came in a can or a jar (coated in high fructose corn syrup), could be taken from it’s raw state and made into such a delicious treat. Seriously… mind blown (thank you pinterest!)
Happy Turkey weeks my friends; may it be as full and happy as your overly stuffed belly.
xx
