I’ve been craving a fruity concoction for quite some time. This delicious fruit tart really hit the spot!
Perfect for summer (hello–pears are in season!) or fall (and you can also sub apples for pears), this delicious treat will wow your guests and your taste buds too.
Two words of warning: first, do not forget to grease your tart pan. I forgot to grease mine, and getting the slices out was hard! Second, allow the tart to cool a bit before you slice it. Again, not waiting makes cutting difficult. Super delicious, but also more difficult. You can tell I didn’t wait based on the looks of my slice:
The spiced whipped cream is critical here. I mean the tart is great without it, but I chose to include nutmeg only in the whipped cream so the flavors would tango. If you decide you would rather skip the whipped cream, try adding a pinch of nutmeg into the filling mixture. You won’t regret it!
Pear and Walnut Tart with Spiced Whipped Cream
- 1 C almond flour
- 2 T coconut flour
- 5 T cold salted butter, cubed
- 3 T – 4 T ice cold water
- 1 T Swerve (or your preferred sweetener)
- 2 C diced Bosc or D’Anjou pears with skin removed (apples will also work)
- 1/3 C Swerve (or your preferred sweetener)
- 2 T brown sugar substitute (I used Ideal Brown)
- 1 T butter, melted
- 1/2 tsp. vanilla extract
- 1/2 C chopped walnuts
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 T arrowroot powder
- 1 egg white, slightly beaten
- 1/3 C heavy whipping cream
- 1/4 tsp. ground nutmeg
- 2 T Swerve (or your preferred sweetener)
- 1/4 tsp. vanilla extract
1. Preheat oven to 350 degrees and lightly grease a shallow pie plate or tart pan (mine was 9 inches).
2. Prepare the crust by combining the almond and coconut flours and Swerve and the cubed cold butter. Cut the cold butter into the dry ingredients either with your fingers or a pastry cutter.
3. Add the ice cold water into the bowl and use your hands to build a thick dough. It’s OK if you see some clumps of butter in it– that’s normal.
4. Spread the dough into the greased tart pan, evenly over the bottom and sides.
5. Bake the crust for about 12 minutes or until the edges begin to brown. Prepare the pear filling while this bakes.
6. In a large bowl, combine diced pears, white and brown sweeteners, vanilla, salt, butter, cinnamon, arrowroot and walnuts. Stir well until everything is evenly coated.
7. Stir in the egg whites into the filling mixture until everything is evenly coated.
8. Remove the par-baked crust from the oven and fill evenly with the pear-walnut filling. Place the pan back onto the middle rack and bake for an additional 30 minutes.
9. Allow the tart to cool for at least 20 minutes before slicing. Top with spiced whipped cream (recipe follows).
Spiced Whipped Cream
Beat the cream with your whip attachment until soft–not stiff– peaks form. Once it’s reached this stage, add in the sweetener, vanilla extract and nutmeg. Continue to beat until stiff peaks form. Serve atop slices of pear walnut tart.
Makes 8 slices.
Nutrition (includes whipped cream; 1/8th of recipe): 270 calories, 12 g carbs, 4 g fiber (8 g net carbs), 24 g fat, 5 g protein