This sugar-free pear tart gets a little crunch from yummy almonds, and the protein pie crust means you can eat ALL OF IT without feeling guilty, you know, because muscles.
And also because I have no self-control when it comes to desserts. Like forget the plate. Just give me a spoon and get out of the way.
Pears and almonds make a perfect pair.
When I was at the grocery store, I had a hankering to add some variety into my fruit game, so I snagged a few Bartlett pears because their peak season is starting now. Plus they’re weirdly nostalgic for me. Let’s take a look back, shall we?
Apparently when I was a little squirt, I had a fondness for rolling pears back and forth on the table in my high chair and smushing them, no-holds-barred, onto my face. And yes, there is video evidence of this because the entire first 17 years of my life are documented. (Thanks, mom.) Now fast-forward 24 years later and I’m baking pear tarts and still smushing them all over in my face (accidentally, of course).
I know, I know, I’m growing up SO fast.
Gold-plated silverware brought to you by Goodwill.
In a honor to my cute little childhood self and in a desperate attempt to actually use the pears I bought from Trader Joe’s before they went bad, the protein pear tart was born. And even better, I think I have finally found a combination for a protein pie crust that I like!
So essentially this is two recipes in one.
Also, it’s required that you sing “The 12 Days of Christmas” while making this, you know, because partridges and pear trees. Oh, and the fact that’s it almost NOVEMBER. That’s right folks, you can justify wearing scarves in Florida and Christmas music is legal again. Got a problem with it? All I have to say is this: I’ll stop listening to Christmas music early when they make legit Thanksgiving songs.
Until then, I will spread Christmas cheer by singing loud for all to hear. And making this.
- For the crust
- ¾ cup oat flour
- 1 scoop protein powder
- ¼ cup almond flour
- ¼ cup solid coconut oil
- 1 or 2 tbs very cold water (adjust as needed)
- ⅛ tsp salt
- 1 egg beaten
- For the filling
- 3 medium pears, peeled and sliced
- 1 tbs lemon
- 1 tsp cinnamon
- 3 tbs coconut sugar
- 1 tbs cornstarch
- ¼ cup of sliced almonds
- Preheat oven to 400.
- Mix the dry crust ingredients and cut in the solid coconut oil for a coarse texture.
- Add in the beaten egg and cold water gradually and mix.
- Transfer the dough to a 9" greased pie or tart pan and start pushing the dough to form a crust. (Be sure it goes up the sides!)
- Once the crust is in place, stick it in the fridge for 20 minutes.
- While the crust chills, peel and slice the pears and place into a bowl.
- Toss the pear slices with the lemon juice.
- Sprinkle in the cornstarch, coconut sugar and cinnamon and toss until the pears are evenly coated.
- Pour the pear mixture into the crust, and top with the sliced almonds.
- Bake tart at 400 for 10 minutes, then reduce the oven to 350 (keep the tart in the oven for this) and bake for another 25-30 minutes or until the crust is golden brown.
- Let cool and enjoy!