If I have to choose between a sinfully rich chocolate dessert and a fruit dessert, I usually pick the chocolate.
Scandalous, I know…
It’s not that I don’t enjoy fruit desserts, because I do, (especially my homemade peach pie!), but chocolate will always hold a special place in my heart. Especially when it’s combined with some sort of cream. I mean, can you really compete with that?
The tables may have turned, thanks to this knock-your-socks off pear tart recipe that I recently discovered. It came at the perfect time, considering I had just lugged home a very heavy box of Barlett pears from my latest Bountiful Baskets order.
I absolutely adore pears, and my favorite way to eat them is raw. However, I knew there was no way to eat ‘em all before they started going bad, so I had to get creative. It took a concentrated day in the kitchen canning whole pears, making cinnamon pearsauce, and whipping up this tart, but I think I finally have a handle on this pear situation.
This mouth-watering recipe comes straight from the From Scratch cookbook, authored by one of my favorite homesteading bloggers, Shaye, from The Elliott Homestead. Shaye is a girl after my own heart, and I think it’s probably a good thing she lives in Washington and I live in Wyoming, otherwise, we would get into all sorts of trouble…
Rustic Pear Tart with Cream and Spices
You will need:
- 1 1/2 cups finely ground nuts (I used almond flour–although any fine nuts will work)
- 5 tablespoons softened butter
- 1/4 teaspoon salt
- 2 tablespoons sucanat or other granulated sweetener of your choice.
- 5-6 medium pears, peeled and sliced thin
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup sucanat or natural sweetener of choice (honey will work)
- 1/4 teaspoon freshly ground nutmeg
- 1 cup cream
- 1 egg
Preheat the oven to 350 degrees.… [Continue Reading]