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Dead Simple Pear Tart


serves 6-8

For the crust:

1 cup all-purpose flour

1/3 cup cornmeal

1 TBSP natural cane sugar (evaporated cane juice)

1/2 tsp fine sea or kosher salt

1/3 cup melted refined coconut oil

For the filling:

2 medium just-ripe green pears, thinly sliced

1/4 cup apricot jam

2 TBSP lemon juice

1/2 tsp vanilla extract

pinch fine sea or kosher salt

For the topping:

1/4 cup rolled oats

1/4 cup blanched almond meal

1 TBSP turbinado

1 TBSP melted refined coconut oil

pinch fine sea or kosher salt

Heat oven to 375.

Begin with the crust. Whisk together flour, cornmeal, sugar, and salt. Add coconut oil and mix until sandy and uniform. Press into a 14x4-inch nonstick rectangular tart pan. Bake 13-15 minutes. The crust will go from done to burned with speed, so watch—and smell—carefully.

Meanwhile, toss filling ingredients until uniformly coated. In another bowl, stir all topping ingredients together with a fork until uniformly coated.

When the crust is done, remove from oven and reduce heat to 350. Add pears evenly to crust. Sprinkle topping over pears. Bake until pears are tender and topping is golden, 17-20 minutes. Transfer to a wire rack to cool in the pan. Remove tart pan sides after tart has cooled. Serve at room temperature.