Low Carb Classic Pear Tart
Indulge guilt-free with this Low Carb Classic Pear Tart—an irresistible fusion of sweet, juicy pears and a buttery almond-coconut crust that’s perfect for low-carb and gluten-free lifestyles. This recipe swaps traditional sugar with granulated erythritol, keeping things light without sacrificing flavor, while sliced almonds add a delightful crunch to every bite. The tart’s warm cinnamon-infused filling pairs beautifully with its golden, flaky crust, creating a comforting dessert that's both elegant and beautifully simple to make. With minimal prep time and wholesome ingredients, this pear tart is ideal for dinner parties or as a cozy treat for yourself. Serve it warm or chilled, and savor every bite without compromise!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 teaspoon Salt
- 3 tablespoons Granulated erythritol
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 3 medium Pears
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Vanilla extract (for filling)
- 0.25 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine almond flour, coconut flour, salt, and granulated erythritol. Mix well.
Add in the unsalted butter and vanilla extract. Mix until the texture resembles coarse crumbs.
Stir in the egg and mix until a dough forms. Press the dough evenly into a 9-inch tart pan with a removable bottom.
Bake the crust for 10 minutes in the preheated oven. Remove and let it cool slightly.
While the crust is baking, peel and core the pears, then slice them thinly.
In a medium bowl, toss the sliced pears with lemon juice, ground cinnamon, and vanilla extract.
Arrange the pear slices in a fan pattern or as desired over the slightly cooled crust.
Sprinkle sliced almonds evenly over the top of the pears.
Return the tart to the oven and bake for an additional 30 minutes, or until the fruit is tender and the crust is golden.
Remove from the oven and allow the tart to cool for at least 10 minutes before removing from the pan.
Serve warm or at room temperature. Store leftovers in the refrigerator.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 180.5 g | 66% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 62.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 517 mg | 40% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
