Caramelized Pear Tart
Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 6
Total Time: 45 minutes
Servings: 6
Ingredients:
2 tablespoons unsalted butter
3 tablespoons brown sugar
1 pinch salt
1/2 teaspoon vanilla
1 Bosc pear
2 eggs, separated
1/4 cup coconut sugar
1/2 teaspoon almond extract
3/4 cup almond flour
2 tablespoons arrowroot powder
1/4 teaspoon cardamom
2 tablespoons unsalted butter
3 tablespoons brown sugar
1 pinch salt
1/2 teaspoon vanilla
1 Bosc pear
2 eggs, separated
1/4 cup coconut sugar
1/2 teaspoon almond extract
3/4 cup almond flour
2 tablespoons arrowroot powder
1/4 teaspoon cardamom
Directions:
Preheat your oven to 350, then line a 8" cake pan with parchment paper.
In a small saucepan over medium heat, melt the butter, then add brown sugar, salt and stirring continuously, cook until edges bubble and the sugar is dissolved.
Remove from the heat and stir in the vanilla.
Immediately pour sauce over the parchment paper, spreading with a spatula if necessary.
Slice the pear in half and core using a melon baller.
Thinly slice each half into 1/8 to 1/4" pieces.
Arrange pear slices over the caramel, fanning them out from the center.
Put egg whites in a mixing bowl and whip until stiff peaks form, then set aside.
In a separate mixing bowl, beat the yolks using a hand beater until they are thick and pale yellow.
Slowly mix in the sugar, followed by almond extract, almond flour, arrowroot powder and cardamom.
Gently mix in half of the egg whites, then when they are incorporated, fold in remaining egg whites.
The batter may be slightly streaked with white, be careful not to overmix.
Pour the cake batter over the pears, then spread into an even layer, covering the pears.
Bake for 25 to 30 minutes, until the top is golden brown and the center is set.
Remove from the oven and invert onto a plate while still warm.
Serve warm or at room temperature. Enjoy!
Preheat your oven to 350, then line a 8" cake pan with parchment paper.
In a small saucepan over medium heat, melt the butter, then add brown sugar, salt and stirring continuously, cook until edges bubble and the sugar is dissolved.
Remove from the heat and stir in the vanilla.
Immediately pour sauce over the parchment paper, spreading with a spatula if necessary.
Slice the pear in half and core using a melon baller.
Thinly slice each half into 1/8 to 1/4" pieces.
Arrange pear slices over the caramel, fanning them out from the center.
Put egg whites in a mixing bowl and whip until stiff peaks form, then set aside.
In a separate mixing bowl, beat the yolks using a hand beater until they are thick and pale yellow.
Slowly mix in the sugar, followed by almond extract, almond flour, arrowroot powder and cardamom.
Gently mix in half of the egg whites, then when they are incorporated, fold in remaining egg whites.
The batter may be slightly streaked with white, be careful not to overmix.
Pour the cake batter over the pears, then spread into an even layer, covering the pears.
Bake for 25 to 30 minutes, until the top is golden brown and the center is set.
Remove from the oven and invert onto a plate while still warm.
Serve warm or at room temperature. Enjoy!
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