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Paleo Pear Tart (nut, gluten, grain-free)

Posted on May 10, 2015 | 0 comments

Paleo Pear Tart (nut, gluten, grain-free)

Paleo Pear Tart


My Mom and I have always preferred tarts, or pies, over cakes for desserts, so I was inspired to make this Paleo Pear Tart for Mother’s Day brunch this year.

 

In the making of this Paleo Pear Tart, I was excited to try out a new type of grain/gluten-free flour that I discovered at the Paleo f(x) conference in Austin, Texas last week. It is called Otto’s Naturals Cassava Flour and is quite different from plain tapioca starch. Otto’s Cassava Flour is made using a unique technique, dissimilar from other cassava flour or starch production, and therefore bakes and tastes differently. Other tapioca starch is merely the starch from the root, separated from the rest of the cassava root components. Otto’s Naturals Cassava Flour uses the whole, peeled cassava root, so we get the benefit of all the healthy fiber.

 

Due to many of my readers requesting nut-free options for my recipes, I was thrilled to learn about this great alternative to the usual almond flour used in so many paleo desserts. To reassure those of you with sensitive tummies, cassava root is not a FODMAP food. I did not, nor did anyone in my family (who ate several Paleo Pear Tart trials as I developed the recipe) experience any digestive problems whatsoever with Otto’s Cassava Flour. Also, no crash in mood or energy, all of which I can experience with grain based flours.

 

I had the pleasure of meeting Sadie, the owner of Otto’s Naturals, which makes the flour I used in my Paleo Pear Tart. She was great about answering all my questions, and I have included the FAQ link for her Otto’s Naturals website here.

 

You will find this Paleo Pear Tart dessert a cinch to make. Quick and easy steps, with little fuss. I really love the finished taste. I plan to serve it on Mother’s Day with my Paleo Vanilla Sauce drizzled on top. It tasted heavenly both by itself, and with a topper!

 

This recipe also tastes delicious the day after it has been baked, so it is ideal if you need to make it ahead of time for an event. The Paleo Pear Tart crust will have absorbed all the sweetened buttery juice and will be reminiscent of a delectable cinnamon spice bread pudding.

 

Paleo Pear Tart


 

Paleo Pear Tart

  •  Prep time:  15 minutes
  • Cook time:  25 minutes
  • Servings: 8
  • 4 TBS. butter, melted
  • 4 very ripe, yellow Bartlett pears, peeled, thinly sliced
  • 1/3 cup dried currants or dark raisins
  • 2 tsp. cinnamon
  • 6 eggs
  • 1 cup full fat or lite canned coconut milk
  • 1/2 tsp. salt
  • 1/2 tsp. almond extract
  • 1 1/2 tsp. vanilla extract
  • 1/3 cup organic maple sugar
  • 2/3 cup Otto’s Naturals Cassava Flour (may use almond flour if you can’t get Otto’s)

1) Pre-heat oven to 425°.

2) Melt butter in a shallow quiche dish or pie pan.

3) To the melted butter add thinly sliced pears, currants, and cinnamon. Toss the fruit in the cinnamon butter until everything is evenly coated.

4) Bake the buttery fruit in the quiche dish for 10 minutes, then remove the dish from the oven.

      While the pears are baking:

5) Beat eggs on medium-speed for 2 minutes.

6) Reduce to low-speed and beat in all other ingredients, until smooth.

7) Pour egg mixture slowly over the hot fruit in the quiche dish.

8) Place dish back in 425° oven for 20-25 more minutes, until tart is golden brown.

 

After the cooking time is complete, the crust will deflate a bit and settle onto the fruit mixture. Allow the Paleo Pear Tart to settle and cool before serving.

 

Paleo Pear Tart

pears on melted butter

Paleo Pear Tart

mixing currants into cinnamon pears

 

Paleo Pear Tart

 

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