Almond Pear Tartlets with Cinnamon-Caramel Cream

By Chef: Amber Crawley
Posted:  October 3, 2012


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This recipe combines autumn fruit and warming spices with nuts and a creamy caramel sauce. Sweetened solely with dates, it’s low in fat and free of grains and added sugars.  I think you’ll agree it’s the perfect way to say hello to the fourth quarter of 2012.

Yield: 6 servings (3 tartlets)

For the crusts:

  • 3/4 cup almond flour (or ground almonds)
  • 1/2 cup pitted dates
  • Big pinch of sea salt

For the filling:

  • 2/3 cup almond milk (or any other nondairy milk)
  • 1/3 cup pitted dates
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger (optional)
  • Pinch of sea salt
  • 1 tablespoon melted coconut oil
  • 2 large, ripe pears, peeled, cored, and thinly sliced

To make the crusts, combine the almond flour, dates, and salt in a food processor and pulse until well-combined. (If the mixture doesn’t quite come together, add 1/2 tablespoon of water and process again.) Divide the mixture between three 4-inch mini tart pans, pressing it firmly and evenly onto the bottoms and sides of each pan. Place the crusts in the refrigerator while you make the filling.

To make the filling, combine the milk, dates, lemon juice, vanilla, cinnamon, ginger, and salt in a high-speed blender and blend until completely smooth. With the machine running on low speed, stream in the coconut oil; blend again until smooth.

Place the thinly sliced pears in a medium bowl, add the caramel sauce from the blender, and toss/stir to coat. Remove the crusts from the fridge and divide the pear-caramel mixture among them, heaping the pears into each crust until almost overflowing. (If there is any remaining caramel sauce, enjoy it with a spoon or save it for another use.) Place the filled tartlets in the fridge and let chill for 2 to 4 hours, or until the filling is set.

er serving (1/2 tartlet): 252 calories, 9.8g fat (2g sat), 42.5g carbs, 6g fiber, 4.2g protein

Oil-Free Almond Pear Tartlets: Replace the coconut oil with coconut butter or cashew butter.
Almond Apple Tartlets: Replace the pears with apples.

Chef’s Tip: You can double this recipe to make one large (9- to 10-inch) tart.