Robin Runner serves up a delicious almond and pear tart with caramel drizzle.
By Robin Runner
Almond and Pear Tart.
I recently had 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.
Author: Robin Runner
Recipe Type: Dessert
- 1½ cups of raw almonds
- ½ cup of white sugar
- Turbinado sugar or regular sugar for dusting
- ⅓ cup of all-purpose flour (I used King Arthur’s)
- ¼ teaspoon salt
- 5 tablespoons of butter, melted
- 2 eggs
- ¼ cup of almond milk (vanilla flavored)
- 3 large pears, cored and peeled
- Lemon juice
- 1 teaspoon of almond extract
- 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.