For October’s Secret Recipe Club, I was paired with Amy of Fearless Homemaker. Amy lives in Nashville, has a super cute daughter and tons of cute aprons!
Amy has TONS of delicious recipes like Bacon-Wrapped Manchego + Mango Chutney-Stuffed Dates, Brussel Sprouts with Pancetta and Garlic, Bete Noire (Flourless Chocolate Cake), Peanut Butter Chocolate Chip Bars and Chocolate Avocado Pudding.
I also made her One Pot Tomato Basil Chicken Pasta but didn’t have the opportunity to take photos, so I also made her Chocolate Almond Pear Tart.
The tart turned out really well and in my not-so humble opinion, is a perfect fall dessert! Mr. Bean kept commenting how good it smelled while I was making it and while it was baking and the end product definitely didn’t disappoint! It was super tasty and had a perfect light texture!
Since it’s naturally gluten free, I only made a few modifications. I used almond flour instead of grinding whole blanched almonds and reduced the amount of sugar to 2/3 c. from 3/4c.
Gluten Free Chocolate Almond Pear Tart
Scant 1 c. ofAlmond Meal/Flour
2/3 c. sugar
3 large eggs
1/2 c. dairy free margarine (or butter) + extra for pan
1 /3 c. cocoa powder
1 tsp. vanilla extract
1/2 tsp. salt
2 pears
Lemon Juice
2 tbsp. Apple Jelly
- Preheat oven to 350F. Grease a 9in removable bottom tart pan with margarine.
- In the bowl of a mixer, mix together the almond flour and sugar.
- Add eggs, margarine, cocoa powder and vanilla extract and beat until smooth.
- Scrape into tart into pan and smooth out.
- Peel pears and cut into 12 pieces. Rub with lemon juice to prevent discolouration.
- Arrange pear slices on chocolate mixture, so they slightly overlap. Don’t press in.
- Place on baking sheet and cook for 45-50 minutes until tart is puffy and a toothpick inserted into the centre of the chocolate mixture comes out with only a few moist crumbs. Let cool completely.
- Heat jelly in microwave or stove until liquified. Gently brush pears with jelly. Let set for at least 20 minutes.
- Remove tart from pan and serve.
- Enjoy!
What is your favourite non-pumpkin fall dessert?