![close up view of a slice of Pear and Almond Tart (Dairy and Gluten Free) garnished with fresh mint on a white plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/THFGvneXlBjlX_h9GPCvPwVJPcE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4467632-pear-and-almond-tart-dairy-and-gluten-free-Buckwheat-Queen-4x3-1-f90e5674055742f2b72279876428f514.jpg)
Ingredients
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1 ¼ cups almond meal
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¼ cup gluten-free oat flour
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½ teaspoon gluten-free baking powder
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1 large egg, beaten
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¼ cup maple syrup
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2 tablespoons coconut oil, melted
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1 teaspoon vanilla extract
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¼ teaspoon sea salt
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¼ teaspoon almond extract
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1 ½ (16 ounce) cans pear halves, drained and patted dry
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a tart pan with a removable bottom and line with parchment paper.
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Mix together almond meal, oat flour, and baking powder in a medium bowl.
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Whisk egg, maple syrup, coconut oil, vanilla, salt, and almond extract in a large bowl. Fold in almond meal mixture to form a sticky dough.
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Press dough into the prepared tart pan. Arrange pears on top.
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Bake in the preheated oven until golden brown, 22 to 25 minutes.
Nutrition Facts (per serving)
234 | Calories |
14g | Fat |
24g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 234 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 20% |
Cholesterol 23mg | 8% |
Sodium 103mg | 4% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 13% |
Total Sugars 15g | |
Protein 6g | 11% |
Vitamin C 1mg | 2% |
Calcium 26mg | 2% |
Iron 1mg | 7% |
Potassium 121mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.