Today is my 16th wedding anniversary. I won’t lie, my husband is the most wonderful, calm, loving and hysterical man I know. He makes me a better person, hands down. I thought I would whip up a lovely dinner to share with our family before we leave on our weekend getaway. This was my dessert idea. He loves fruit, is allergic to chocolate and I had some pears that were getting overly ripe. This tart turned out beautifully. I topped it with my caramel that I made a few days ago and I’m drooling already.
1 1/2 cups of raw almonds
1/2 cup of white sugar
Turbinado sugar or regular sugar for dusting
1/3 cup of all-purpose flour (I used King Arthur’s)
1/4 teaspoon salt
5 tablespoons of butter, melted
1/4 cup of almond milk (vanilla flavored)
3 large pears, cored and peeled
1 teaspoon of almond extract
Spray your tart pan with the removable bottom with baking/flour spray and set aside. Preheat the oven to 350 degrees.
In a food processor, blender or Vitamix, combine almonds and sugar together and blend until it resembles flour. Add the flour and salt and blend again. To a smaller bowl, add butter, milk and eggs. Whisk and then pour into the flour mixture. Blend again.
Thinly slice your pears and drizzle a bit of lemon juice over top to prevent browning.
Pour the mixture into your prepared pan. Lay the pears over the top of the mixture in a fan pattern. Place the tart pan on a cookie sheet and then into the oven. Bake for 45-50 minutes or until lightly golden. Remove and let cool. Optional: top with caramel sauce.
— Knead to Cook