Perfectly Paleo Rustic Pear Tart
This Rustic Pear Tart is a delicious dessert for fall and winter that makes a beautiful presentation for any occasion. The flaky, buttery crust pairs perfectly with spiced pears for a rustic, warm treat. My recipe for this Rustic Pear Tart is also gluten-free and dairy-free — a fantastic fit for both Paleo and AIP diets.
A Rustic Pear Tart with Healthy Ingredients
This Rustic Pear Tart is made with healthy, wholesome, real food ingredients that make it perfect for the occasional indulgence. Traditional pear tarts contain flour, sugar, and butter. However, mine does not! To keep this pear tart gluten-free and dairy-free, I replaced the inflammatory ingredients with healthier alternatives that your body will thank you for.
Arrowroot Starch, Coconut Flour, & Tigernut Flour
Arrowroot starch blended with coconut flour and tigernut flour is an excellent replacement for white wheat flour (although the measurements are different for every recipe). This particular blend of starchy flours makes a gluten-free crust that is just as light and flaky as the traditional pie crust your grandmother used to.
Sustainably harvested palm shortening is an excellent replacement for butter, and this ingredient keeps my recipe completely dairy-free. Palm oil is high in Vitamin E and contains nearly equal amounts of unsaturated and saturated fats for a healthy balance of essential nutrients.
Applesauce & Coconut Sugar
Traditional recipes for pear tarts are full of refined sugar. This healthier, whole food version gets its sweetness from pears, applesauce, and a touch of coconut sugar. Overall, this recipe contains less than half of the sugar you’ll find in most fruit tarts, and it won’t spike your blood sugar levels.
How to Make this Rustic Pear Tart
This recipe has specific instructions, so it’s important to read through the recipe and familiarize yourself with all the steps before you begin. However, you don’t need to worry — your tart should turn out perfectly if you use these ingredients, measure them correctly, and follow the directions.
You’ll start by making the dough. Shape your palm shortening so that it looks like a cylinder or a log, and then flatten it. Place the flattened log of palm shortening into the freezer for about 15 minutes, then cut into ½ inch cubes. Set this aside for a moment.
Add all the dry ingredients to a bowl and combine thoroughly. Then, crumble your cubes of chilled palm shortening into the dry mixture. Combine everything using either a fork or your hand, being careful not to overmix. I recommend using a fork because you don’t want the palm shortening to get too warm. The mixture should be very dry, almost like sand.
Now, add the coconut milk to your mixture until a dough forms. If the dough is still too dry, you can add additional coconut milk one tablespoon at a time until a pliable dough forms. Allow your dough to chill in the refrigerator for about 20 minutes while you make the filling for your Rustic Pear Tart.
Before you begin to make the filling, preheat the oven to 400 degrees Fahrenheit.
To make the filling, first stir the cinnamon into the applesauce. Prepare your pears by slicing off the “hips,” then slicing them about ¼ inch thick. Place the pear slices into a bowl and squeeze the juice from half a lemon over the top.
Finally, it’s time to assemble your tart. Remove the dough from the refrigerator and place onto parchment paper, then flatten into a circle about a ½ inch thick. Place more parchment paper on top and roll out the dough with a rolling pin until it’s about a ¼ inch thick.
Transfer rolled dough onto a baking sheet and cover the bottom with the applesauce mixture, leaving about two inches of dough bare around the edges. Then, begin layering your pear slices, overlapping them slightly, around the perimeter working your way towards the inner circle. Use the edges of the parchment paper to help you fold the border of the dough over the pears. Most of the pears will be exposed.
Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and bake for an additional 40 minutes, until the crust is golden brown. Allow to cool completely before cutting.
How to Store this Rustic Pear Tart
If you’re serving your Rustic Pear Tart immediately after it cools, or within the same day it’s made, you can store it on the countertop. If you’re preparing the tart ahead of time or if you have leftovers, store it in the refrigerator.
Perfectly Paleo Rustic Pear Tart
- For the Paleo Tart Crust
- 3/4 cup arrowroot starch
- 3/4 cup tigernut flour
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1 1/2 Tbsp The Myers Way® Gelatin
- 1/3 cup sustainably harvested palm shortening
- 1 cup coconut milk
- 2 Tbsp coconut sugar
- For the Paleo Tart Filling
- 1/2 cup no sugar added apple sauce
- 1/2 tsp cinnamon
- 2 pears
- 1/2 lemon
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