Photo: Sorin Gheorghita
BABY BOSC PEAR & ALMOND TART Recipe
8 ingredients
Approximately 6 Servings
openrecipes
I am so excited to share this recipe. Finally I have created a light, scrumptious, gluten-free dessert that is absolutely perfect with a cup of my favorite black...
Estimated Nutrition (whole recipe, rough)
856
Calories
20g
Protein
19g
Fat
149g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 baby bosc pears, slightly ripe but still firm to the touch, peeled, cored and halved (if you can't find baby pears, use medium ones but quarter them instead)
- 3 ½ ounces rapadura or maple sugar (approximately ½ cup + 2 tablespoons) + a couple tablespoons for macerating the pears
- 3 ½ ounces unsalted butter, at room temperature (it is best to leave it out overnight)
- 3 large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- 5 ¾ ounce almond flour (approximately 1 ½ cups)
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes