Paleo Pear Tart

Even non-paleo eaters will love this pear tart! You can use the tart crust recipe with any kind of fruit or filling you like. The crust recipe is nearly identical to the one suggested on

Crust Ingredients:
1.5 cups almond meal (Trader Joe’s)
1/4 cup almond flour
1/4 tsp baking soda
1/8 tsp salt
1/4 cup cold water
1/2 tsp vanilla extract
1/4 cup maple syrup
1 tbs melted coconut oil

Filling Ingredients:
3 medium pears, peeled, cored, and sliced
1 tbs lemon juice
1 tbs maple syrup
1/4 tsp cinnamon
1 tsp arrowroot starch

1. Preheat oven to 350 degrees.
2. Combine all dry crust ingredients in a mixing bowl and stir with a whisk.
3. With a spoon, stir in the cold water and vanilla extract.
4. Mix in the maple syrup and coconut oil with a fork until the dough is crumbly, but not lumpy.
5. Press the mixture into the bottom and sides of a tart pan. Bake for 10 minutes and allow to cool.
6. In a mixing bowl, whisk together the lemon juice, maple syrup, and arrowroot starch for the pie filling. Gently fold in the pears.
7. Fill the tart crust with pear filling and sprinkle with cinnamon.
8. Bake for another 15 minutes to finish off the filling.

This tart would make a perfect Thanksgiving dessert to share. I really could use a round tart pan to make this prettier next time!


Simple Apple Galette

My sister is stopping by for dinner after work today! Instead of cooking dinner, though, I baked a tasty apple galette. You should make this too! It’s a very simple and delicious dessert- flaky, buttery, lightly sweet, and tart!

2 large Granny Smith apples, peeled and cored
1 cup all purpose flour
1/8 tsp salt
1/2 packet of stevia
6 tbs softened unsalted butter + 1 more tbs
3 tbs cold water
2 tbs raw sugar

1. In a stand mixer, combine 2 tbs butter with flour, stevia, and salt. Blend until crumbly. Add remaining butter and continue to blend until the dough looks like this:

2. Add the water in gradually. Mix the dough with a spoon or spatula to pick up the dry bits of flour in the bowl. Once all the water is mixed in, the dough should look like this:

3. Use your hands to form a ball out of the dough. Flatten it into a thick disc and refrigerate for 20-30 minutes.

4. While the dough is chilling, chop the apples in half and cut them into thin slices.
5. Roll the dough out on a lightly floured surface until about 1/8″ thick and 14″ diameter.
6. Transfer the dough to a lightly greased baking sheet. Place apple slices in the middle, leaving 2″ all around the edge. Fold the edges of the dough in over the apples, pinching the dough every inch or so.
7. Brush the dough and apples with 1 tbs melted butter using a pastry brush. Sprinkle the buttered surface with 2 tbs sugar.
8. Bake at 400 degrees for 45 minutes, turning every 15 minutes. The galette is done when the edges are golden and crisp. Serve with vanilla ice cream or whipped cream!