This beautiful and almost whimsical dish makes for the perfect brunch centerpiece, dessert for the family, or just a special breakfast treat for you to enjoy on a cold morning with a warm cup of coffee.
One pear contains approximately 100 calories and 5 grams of fiber. Pears are a good source of vitamin C, folate, copper, and potassium.
It will keep for a few days and I suggest re-heating before you enjoy again.
Paleo Pear Tart
This beautiful and almost whimsical dish makes for the perfect brunch centerpiece, dessert for the family, or just a special breakfast treat for you to enjoy on a cold morning with a warm cup of coffee.
Ingredients
- 3 medium sized green pears
- 1 1/2 cups walnuts
- 1 lemon juiced
- 2 tablespoons raw honey
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon coconut oil can use unpasteurized butter
- 1 teaspoon baking soda
Instructions
- Crust: (adapted from Mark’s Daily Apple)
- Preheat oven to 375.
- Set a tart or pie dish aside.
- Blend the walnuts in a food processor until they have a fine texture. Add baking soda, salt and oil. Pulse until it has a dough-like texture.
- Pat the dough into the dish until it covers the entire surface at an even thickness.
- Bake for 15 minutes.
- Take out and let cool while you prepare the filling.
Filling:
- Reduce the oven temperature to 350
- Remove pit and slice the pears about 1/8th of an inch thick.
- Toss with honey, lemon juice, and cinnamon.
- Arrange the pear slices in the crust however you like – the flower assembly takes no time and looks nice.
- Bake for 15 minutes.
- Let cool slightly before serving.
Nutrition
Calories: 204kcal | Carbohydrates: 18g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 2g | Sodium: 429mg | Potassium: 185mg | Fiber: 4g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
This crust is absolutely terrible! It’s waaaaay too salty and I can taste the baking soda too, yuck! Are you sure the quantities of salt and baking soda are correct? Having that much salt is definitely not healthy. I’m bummed, I spent like an hour making this and I have to throw it out. What a waste!
I’m so sorry to hear that, Justin!
Crust turned into a mash from so much lemon juice and way too salty . Have to trow away
Oh no, Elena! I’m so sorry. We haven’t experienced that, but we will add it to our list of recipes to test!
I have just harvested some pears from our orchard and will definitely make this pie today or tomorrow! Have been searching specifically for low carb/paleo options. Looks delicious!
Yay! Can’t wait to hear how you liked it, Christiane!
The crust was way too salty. I had to throw it away and remake it with 1/2 teaspoon. I love salty and sweet but this was overboard. It was painful to throw away expensive walnuts. Lesson learned, add only enough salt where it makes sense as I can always add more if it’s lacking. Otherwise, great recipe.
Any way to make it without baking powder?
Goodness, this is an OLD recipe so I’d take some work. Possibly! You could try baking soda + an acid (lemon juice).
Great recipe, and will make it again. It was too salty for us, but it was ok with a treat, French vanilla Icecream… Mine did bubble too much, oven is waiting for cleaning. Maybe too much bak soda?
I made this tonight and it was so amazing! My boyfriend and I had a hard time not eating the entire tart! The flavor combo btwn the salty walnutty crust and the sweet-tart of the pears is just fabulous!
Thanks for an awesome recipe!
This is so beautiful! Too gorgeous, I know I say this every time, but you take the BEST pictures!!
Wait – I figured it out; I used baking POWDER instead of SODA 🙁 I’ll know better for next time! LOL
I tried this earlier today, and I loved it! However, my crust didn’t turn into the dough like your picture, and did not hold up well after the baking process. I’m wondering: I used 1 tsp of coconut oil; was it supposed to be 1 tbsp?
Thanks for posting; I’m going to keep playing with this one! 🙂
This looks amazing ! I think you got me hooked and I will cook this in the weekend. I love the fact you are not using any flour. How exciting !
I can tell you from personal experience this is super delicious.
OMG, you’ve got to be kidding, I am making that tonight!