Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A sweet pear tart that's great for the fall as pears are in season. Based off of a recipe for apple tart found at World's Healthiest Foods website. This recipe does have alcohol in it, but if you would prefer not to use any substitute an extract (such as vanilla or almond) and water with a little bit of brown sugar. Cook time includes the time to allow it to chill in the refrigerator, about 1 hour. Note: I made this trying the extract mix and it came out lovely! 1/2 cup of water, 1 teaspoon each of vanilla and almond extract, dash of nutmeg, and three teaspoons of brown sugar.

Ingredients Nutrition

Directions

  1. Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
  2. Squeeze the juice out of the lemon and combine with water in a bowl.
  3. Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.
  4. Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.
  5. Remove pears with a slotted spoon from hot pan to a bowl and cool completely.
  6. Add in almonds and then reduce liquid to about half the volume and cool separately.
  7. Spread pears evenly over crust. Brush syrup over pears.
  8. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.

Reviews

(1)
Most Helpful

I made two of these today, and they were excellent! The star of the recipe is the crust - a mere two ingredients - dates (I used medjool) and walnuts - but so yummy! I had planned to use pears for the tarts, but the pears I bought were a little too ripe and would have fallen apart during the cooking stage, so I opted for apples instead. I also subbed agave nectar for the honey, and used a little vanilla and brown sugar in lieu of the brandy. I will probably make these again, but the crust is definitely a keeper. I can imagine using it in all sorts of things!

worldmom12 November 06, 2011

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