Pear, Almond and Pumpkin Tart (Grain Free | Naturally Sweetened)

Why a pear almond and pumpkin tart?

Once summer has ended and the weather begins to cool, warmer foods and warming spices call for our efforts to match the palate to the season.  For me, pumpkin isn’t relegated just to fall and winter, because it is such a nutrient powerhouse.  (I love adding it to my chili and even stirring it into bbq pulled chicken while cooking!  It sounds weird but it adds a boost of fiber and an unrecognizable perfect touch of sweetness.)  What I like about these pear almond and pumpkin tarts is that they play with cool-weather flavors, while maintaining a lightness that would make them as happy on a summer brunch table as being served for a winter dessert (that happens to be grain-free, gluten-free and naturally sweetened).

I’m not sure why I always decide to try a new recipe when we’re getting together with someone (and often for the first time!), but I do.  And sometimes it works out fantastically.  I decided to make a pear, apple and pumpkin tart as a variation to my Paleo apple frangipane (never had frangipane?  Let’s talk!).  And of course, I decided to make this recipe just before getting together with friends, because it’s how I roll.  Thankfully, in this case it DID work out as mentioned above… because sometimes that’s not the case.  But these Paleo-friendly tarts are warm and buttery, with a hit of tartness from the pear.

(Note: I DID substitute coconut sugar for a sprinkle of raw turbinado sugar on these tarts to give it the look and crunch I envisioned.  They would be delicious without it or sprinkled with coconut sugar, which is lower glycemic option and adds a bit of caramel-y depth that’s wonderful.)

In my original apple frangipane recipe, I made a single, larger tart.  I chose to make these in smaller, individual tart pans like these.  They are perfect for serving at a small gathering where each person would have his or her own dessert.  This is also a wonderful option when you have food sensitivities to consider.  Because I have a close neighbor who’s also gluten-free, I’ll often keep back one or two of a special recipe I make to deliver to her later.  (Super neighbor blessing – she has often done the same for me, too!)

These pear, pumpkin and almond tarts can be served warm, but they’re delicious at room temperature.  If serving them for dessert, you can add a dairy-free coconut whipped cream (Minimalist Baker’s coconut whipped cream directions are extensive but simple –  perfect!).

Want some other pumpkin ideas?

• Try pumpkin spice grain-free granola for breakfast or sprinkled on top of ice cream for dessert
• Make a pumpkin spice latte protein smoothie
• 40 Aprons’ Paleo “Cheesecake” Swirled Pumpkin Bread
• See also her healthy pumpkin muffins with crumb topping 🙂
• Paleo pumpkin donuts with maple icing from Paleo Running Mama
• Paleo pumpkin sugar cookies from Whole Food For 7

One more tip for you:  If you don’t have a tart pan, NO WORRIES!  These would be just as delicious made muffin-style – I recommend using these cupcake paper liners.  They work perfectly for baked goods and they look so lovely when you serve them!  I like popping a few in a basket to take to a friend or when we’re invited for a meal.  These would also be a lovely hostess gift when you’re an overnight guest.

So – are you in?  Give these pear pumpkin and almond tarts a try and let me know in the comments what you think!  (Take a pretty pic and tag @everydaywelcome on social media, too – I’d love to share!)

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Almond, Pumpkin & Pear Tart (Grain-Free | Naturally Sweetened)

The perfect autumn-spiced gluten-free, grain-free, dairy-free dessert.

Author: Angela Sackett | Everyday Welcome

Ingredients

Crust

• 1 ½ cup almond flour
• 3 tablespoons salted butter or ghee melted
• 3 tablespoons maple syrup
• ¼ teaspoon vanilla bean powder
• 1 teaspoon pumpkin pie spice or gingersnap mix
• 1 egg
• Pinch salt

Filling

• ½ cup softened butter or ghee
• ⅓ cup maple syrup
• 1 cup almond flour
• 1 tablespoon coconut flour
• ¼ cup pumpkin puree
• 2 teaspoons pumpkin pie spice or gingersnap spice
• ⅛ teaspoon sea salt
• 2 teaspoons almond extract
• ¼ cup almond or coconut milk
• 2 large eggs
• 1 pear peeled and sliced, seeds removed
• 1 tablespoon sliced almonds
• maple sugar for top optional

Directions

1. Preheat oven to 325 degrees.
2. Combine crust ingredients with a pastry cutter or hands in a large mixing bowl and press into a greased 9” round tart pan.
3. Bake at 325 degrees for 20 minutes and remove from oven.
4. Meanwhile, use the same bowl (wipe to remove remaining crust ingredients) to combine remaining ghee and maple syrup, flours, pumpkin, pumpkin pie spice, sea salt, almond extract, coconut milk and eggs using an electric mixer.
5. Beat until light and creamy and gently pour into baked crust.
6. Gently distribute pear slices over top of filling and sprinkle with additional pumpkin pie spice and maple sugar, if desired.
7. Bake at 325 degrees for 30-35 minutes, or until a knife inserted into the center of filling comes out clean, and the top is set and buttery colored.

Resources for making these Pear Almond and Pumpkin Tarts:

• My favorite almond flour for baking; the blanched works so well in more refined desserts
• I love these rectangular mini tart pans!  They’d be gorgeous for serving several varieties of quiche at a brunch!
• Or go with one large rectangular tart (this is like what I used for my full-size paleo frangipane tart)
• One of the best canned coconut milks for making whipped coconut cream