Pear and Almond Tart with Spiced Apricot Puree
The Pear + Almond Tart fits the bill when it comes to a satisfying dessert that brings together the spiced warmth of the fall and winter seasons. With a balance of fiber + fat + protein, you’ll put your fork down and feel like you actually ate something that fills you deep inside, instead of a sugary dopamine hit that leaves you wanting more-more-more.
I was blown away by the flavor of the star anise in the Spiced Apricot Puree. I immediately starting adding it to everything that I wanted to have a spiced sweet flavor! From my morning coconut yogurt and breakfast porridges, to lunchtime salad dressings, to an afternoon dip with flax crackers, to a topping for chicken and vegetables at dinnertime. Its versatility and flavor profile will really surprise and delight.
Save a leftover piece for an indulgent breakfast alongside a dollop of coconut yogurt. Yum!
Pear and Almond Tart
Ingredients
For the Crust
1 cup rolled oats
1 cup raw, unsalted almonds
1 cup almond flour
⅓ cup coconut oil
¼ cup maple syrup
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon white miso
For the Filling
1 recipe Spiced Dried Apricot Puree
1 (7.5-ounce) package sliced almonds
4-5 medium ripe pears
Juice of 1 lemon
1 can apple juice concentrate
1 tablespoon arrowroot dissolved in ¼ cup of water
1 bag frozen organic cranberries, defrosted
Directions
Preheat the oven to 375 F.
Place the rolled oats and almonds in a food process fitted with the metal blade. Process until coarse and crumbly. Add the almond flour, cinnamon and cloves and process briefly. Then add the maple syrup and oil and process until the dough forms a ball. (If it seems too sticky, add more almond flour just to absorb some of the liquid and make it pliable for rolling.)
Remove the dough from the processor and roll the dough between two pieces of parchment paper with a rolling pin until it reaches a 12-inch circle. Remove the top piece of parchment, and transfer the dough into a 11-inch non-stick tart pan. Use your finger to fit the dough to the pan. Trim the excess from the top of the side of the pan with a knife.*
Cover the crust with a generous layer of Spiced Apricot Puree followed with a sprinkled layer of sliced almonds.
Slice the pears in half lengthwise and remove the ends and center core. Slice each half into ¼-inch slices lengthwise. Place the pear slices in a ring starting with the outer edge of the tart pan, overlapping slightly, working inwards to create a pattern of rings. Place 4 cranberries in the center of the tart where the pears meet.
Heat the apple juice concentrate to a boil, lower heat to a simmer, and add the arrowroot. The mix should thicken after stirring for 5 minutes. Then add the lemon juice to the apple juice mix and brush the top of the tart with the thickened juice.
Cover the tart loosely with aluminum foil leaving sides open for air flow. Bake the tart for 35 minutes, remove the foil, and bake for an additional 10 minutes. Remove the tart from the oven and let it cool completely before removing the outer ring of the tart pan.
Chef Maddie Tip: This tart dough does not have gluten the way wheat-based dough does and therefore does not require the same fragile handling. It can be pushed to fit the pan and pieced together where necessary.
Spiced Apricot Puree
Ingredients
1 (8-ounce) package organic dried apricots
3 or 4 star anise pieces*
Directions
Place the ingredients in a sauce pan and cover with water by 2 inches. Bring the pot to a boil and reduce heat to a simmer.
As the water is absorbed into the apricots, add more water, allowing the apricots to simmer and turn soft. Continue adding water bit by bit until they increase in size and begin to break down, eventually being easily pulled apart with a fork.
Remove the spiced apricots from the heat and allow to cool. Remove the pieces of star anise, then puree the cooked apricots in a food processor.
Keep in the refrigerator for up to 5 days.
*Chef Maddie Tip: if you’re new to using star anise, look for it in the spice section of your local grocery store.
Enjoy!