This tart is the pear-fect combination of crisp spicy sweetness all wrapped up in a gluten free pastry!

Serving size: 1/8 of the tart and 1 Tbsp of whipped cream

Ingredients

Crust:

3/4 cup almond flour
1 1/4 cup oat flour
1/4 tsp. salt
1/4 cup melted butter
3 tbsp. maple syrup

Topping:

1.5 pears, sliced thinly with peel on
1 tsp. cinnamon
juice of 1/2 a lemon
1 tbsp. maple syrup

Whipped cream:

1 cup whipping cream, 35%
1 tbsp. maple syrup

*Note: you can make almond flour from whole, raw almonds by processing them in a food processor, and same with oat flour, just use rolled oats and pulse until a fine flour.

* This recipe can be easily made lactose-free by replacing the butter with melted coconut oil, and the whipping cream with lactose free whipping cream.

Instructions:

Preheat oven to 350°F, grease a 9-inch spring form pan or tart pan with butter and set aside.
In a medium bowl combine almond flour and oat flour with melted butter, 3 tbsp. maple syrup, and mix with a fork or clean hands until the dough crumbles.
Press dough into the prepared pan, going about a third of an inch up the side of the pan. Gently prick holes with a fork in the dough to allow air to escape, and bake for 10 minutes until lightly golden.
Slice pear thinly and gently mix in a bowl with cinnamon, lemon juice and maple syrup until coated.
Arrange pear slices on top of the baked crust, slightly overlapping with one another, and drizzle extra lemon mixture over top. Bake for 35-40 minutes until golden brown.
Let cool on cooling rack and remove side if using a spring form pan.
For the whipped cream, using either a small food processor or beaters, whip the cream until fluffy, and then add in maple syrup and whip for another few seconds to combine. Spoon one tablespoon on each slice of tart, and enjoy!

Recipe and photography courtesy of Tamara Saslove, BASc, culinary student extraordinaire, and RD in the making.