Summer is in full swing now! Beach weather means more outdoor fun. Hope you are all staying cool and hydrated. On a side note, I’m also excited about the hot weather because it means lots of juicy, sweet fruits are ready for harvest. Granny has a pear tree in her backyard and the branches are full of ripe pears.
My 95yr old granny’s got bigger biceps than mine. ‘A bit of hard work never hurts you’ is her workout routine!
I’m all about respecting my food so naturally I feel inspired to create some new recipes. Today I quickly whipped together this tasty pear tart which is a healthier and lighter alternative to the traditional pear tart recipe so you can indulge in a little bit of guilt-free sweetness. Oh, also this recipe is great for sharing with your family and friends. The recipe is so simple but I’m sure you will impress the crowd in your next party.
Our star ingredient today is Bartlett pear. As usual, I like to unlock a few interesting nutrition benefits of the main ingredient for you. Ready to find out what makes the average Bartlett pear so good for you?
Strengthen your immunity and fights seasonal allergies.
Still can’t stop the sniffles in the summer? This is a sign that your immune system is under constant stress. Pear is rich in Quercetin, a natural anti-histamine found in most colourful fruits and veggies. Snacking on some juicy sweet pears might be a simple way to keep those sniffles in check!
Rich in antioxidant that fights cardiovascular disease.
Studies suggest epicatechin, a flavanol found in pear’s skin, can protect the cardiovascular system from the damages caused by high blood pressure and insulin resistance. This heart-loving antioxidant protects your heart health by reducing inflammations in your blood vessels.
The common pear doesn’t sound too shabby after all, doesn’t it? It’s a local superfood that you can enjoy during late summer all the way through fall.
Healthy Pear Tart
I still can't believe how decadent this protein-packed pear tart tastes!
Buttery GF Tart Shell
1 cup almond flour
½ cup brown rice flour
½ cup shredded coconut, unsweetened
⅛ cup coconut or palm oil*
1.5 cup apple sauce
3 tsp cinnamon (save 1 tsp for sprinkling)
1 tsp nutmeg
½ tsp cloves
⅛ tsp salt
4 large pears, thinly sliced
1 tbsp lemon juice
Preheat the oven to 375F.
In a large mixing bowl, whisk together the shredded coconut, almond flour and brown rice flour until well combined.
Add the eggs and palm oil to the mixed dry ingredients and fold with a spatula until well combined-the dough will be slightly crumbly (see picture).
Evenly pat the dough on the bottom and up the sides of a 9-inch tart pan. Poke the bottom and sides of the shell slightly to prevent the crust from bubbling while baking.
Bake the tart shell for 15min.
Meanwhile, combine the filling ingredients (except for the sliced pears) in a mixing bowl.
Once the tart shell is baked for 15 min, pour the filling mixture into the tart shell and evenly arrange the pear slices on top of the filling mixture.
Bake the tart for another 25 min until the filling is cooked through.
Cool for 10 min before cutting into the tart.
I prefer palm oil for this recipe because it makes the tart shell taste extra buttery and gives the finished product a delicious golden colour. You might also consider investing in a little jar of palm oil because it's rich in vitamin A, a anti-oxidant we often ignore but it's crucial to supplement in small quantities for healthy eye sight and digestive system. If you don't have this ingredient, coconut oil is totally okay!
Keep refrigerated for up to 5 days.