French · Dessert
Pear Almond Tart
A keto-built French-style pear and almond tart baked in individual dishes, trading pastry for a ground-almond frangipane base so the pear stays the only real carbohydrate on the plate. Allulose replaces the sugar load while flaxseed quietly reinforces the fibre the fruit alone cannot supply.
$1
15 minsPrep
24 minsCook
49 minsTotal
MediumLevel
Nutrition per serving
407Calories
11.3gProtein
35.6gFat
24.8gCarbs
4.5gSugar
6.7gFiber
310mgSodium
79mgChol
9.7gSat Fat
389mgPotassium
138mgCalcium
1.9mgIron
0.1mcgVitamin B12
1.2mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Herbal Chamomile Tea
local
Cidre Brut
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 180°C (350°F) and lightly butter 2 individual baking dishes (180ml each).
2
In a bowl, whisk the melted butter, egg, allulose and vanilla extract until smooth.
3
Stir in the almond flour, ground flaxseed, cinnamon and salt until a thick, scoopable almond batter forms.
4
Divide the batter evenly between the two dishes, smoothing the tops level.
5
Fan the thinly sliced pear over the batter in each dish, pressing the slices gently so they sit just into the surface.
6
Bake for 22-25 minutes until the filling is puffed, golden at the edges and set in the centre.
7
Remove and scatter the toasted flaked almonds over the warm tarts immediately.
8
Cool on a wire rack for 10 minutes before serving warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g finely ground almond flour
- 1.1 oz30g melted butter
- 1/21/2 eggs, beaten (25g)
- 0.7 oz20g allulose
- 0.1 oz3g vanilla extract
- 1.9 oz55g very thinly sliced pear
- 0.3 oz8g flaxseed ground
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 0.4 oz12g flaked, toasted almond
