Serving Size: 8

Ingredients:

CRUST

• 1 low carb almond pie crust

FILLING

• 2/3 cup low glycemic almond paste (Batch Recipe below)
• 2 tsp monk fruit sugar or stevia (or equivalent)
• 4 tbs unsalted butter
• 2 tbs coconut flour
• 1/4 tsp baking soda
• 2 egg
• 4 oz cream cheese, whipped
• pinch of salt
• 1 tsp of almond extract
• 3 large Bosc pears (or similar)
• lemon juice

GLAZE

• 1 packet Unsweetened Gelatin (or Gelatin sweetened with stevia or equivalent)
• 1/4 cup apricot puree (optional)
• 1/2 tsp vanilla extract
• 1/4 tsp grated lemon rind
• 2 tbs Grand Marnier, Reisling, or water

Sub-recipe: Batch Low Glycemic Almond Paste (makes approx. 3 cups):

• 1 1/2 cups whole blanched almonds
• 1 1/2 cups sifted monk fruit powdered sugar (or Swerve Confectioner’s Sugar or equivalent)
• 1 large egg white, lightly beaten, at room temperature
• 1/2 tsp almond extract (optional)

1. Place the whole blanched almonds and 1/2 cup of the powdered sugar in a large food processor fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape the sides of the processor bowl. (Be careful about over-processing as you might end up with almond butter!)
2. Once the almonds are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.
3. Stop the processor and add the egg white and the almond extract, if using.
4. Turn the processor back on and process the almond paste until it comes together to form a clump.
5. If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.
6. You can use the almond paste at once or wrap it to use at a later date. If keeping for future use, form into a log and wrap well in plastic wrap.
7. Store in a zip-top bag in the refrigerator or freezer.

NOTE: The almond paste should be used in baking recipes. If you want to use it uncooked, you may want to consider using pasteurized egg whites (sold in cartons at most grocery stores) to minimize risk of food-borne illness due to consuming raw eggs.

Directions:

Prepare the pie crust:

1. Roll the crust dough out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom. Fit the dough into the edges and then trim off the excess dough leaning over the top.
2. Put the crust in the freezer to chill for a half hour.
3. Preheat the oven to 375°F.

Prepare the filling:

1. Beat together the almond paste and sugar to break it apart.
2. Beat in the butter.
3. Mix in the egg, coconut flour, baking soda, salt, and almond extract and beat until light and fluffy.

Prep the pears:

1. Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick.
2. Place the slices in a bowl with the lemon juice to help preserve their color.

Assemble the tart:

1. Spread the filling over the bottom of the tart shell.
2. Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don’t stack multiple layers).

Bake:

1. Bake at 375°F for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown.
2. Cool on a wire rack.

Make the glaze:

1. While the tart bakes, place the apricot puree, lemon rind, vanilla extract, and water (or Grand Marnier, or Riesling) into a small sauce pan and bring to low boil for 2 to 3 minutes, constantly stirring.
2. Stream hot liquid into a bowl with the gelatin powder, stirring continuously to ensure no lumps form.
3. Once blended, allow to cool and refrigerate to allow it to slightly thicken. Use a brush to apply the glaze over the cooled tart.

Serve.

Approximate Nutrition (Base Recipe, per Serving):

Calories 397, Total Fat 26.3g, Total Carbs 24.6g, Dietary Fiber 8.3g, Protein 14.5g