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.
Ingredients:
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
2 eggs
1/4 cup of almond milk (vanilla flavored)
3 large pears, cored and peeled
Lemon juice
1 teaspoon of almond extract
Directions:
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
Beautiful looking tart!
Thank you Julia! It was very tasty too. Robin
This just has to be delicious. It looks amazingly beautiful!
Thanks Sweet-Lab!!! oxoxo Robin
What a gorgeous tart! I am definitely pinning this so I remember to make it once I get a strong enough food processor
Erika, It didn’t last long in my house. It was really delicious without being overly sweet. Great balance of flavors. Can’t wait to hear what you think once you make it
Robin
Was that an 8 or 9 inch pan ?
I believe 9 – sadly I’ve since gotten rid of it.