Hi friends! I’m sure you can tell by the plethora of dessert recipes I’ve been posting that I have a sweet tooth! I LOVE desserts but don’t like how time-consuming they can sometimes be. This pear and havarti tart is completely different! It’s simple and fast to make! The cheese (my second favorite thing to eat behind desserts) is melted to perfection and is topped with ripe Anjou pears and a smooth drizzle of honey and cinnamon. This deliciousness is beautifully nested in a soft almond flour crust that has just a hint of cinnamon. This dessert is easy to make and is a lovely ending to any meal, although I must confess, I’ve been known to also eat this for breakfast with a cup of hot tea!
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The almond flour crust has just four simple ingredients. Mix them together in a bowl then use your fingers to press the dough evenly into the tart pan. My favorite tart pan to use these days is long and rectangular. I find it MUCH easier to cut and serve pieces using this tart pan as opposed to a traditional round one. Your going to pre bake the crust until it turns a light golden brown color.
The filling for this tart is simply havarti cheese and Anjou pears! Picking out Anjou pears can sometimes be tricky as they don’t change color when they begin to ripen. The easiest way to determine if a pear is ripe is to gently press its neck with your finger. If it gives a little, you know it’s ready. Slice the cheese about 1/8 inch thick and place in a single layer along the bottom of the crust. When it comes to the pears it all depends on your own personal preference. I like the pears to be very soft after baking so I slice them very thin. If you prefer more of a crunch then slice them a little bit on the thicker side. Once sliced you’re going to lay them on top of the cheese in whatever pattern you’d like. I like the pears to be slightly overlapping and alternate which way they’re facing. The tart goes back into the oven for about 10 minutes or until the cheese is melted. Just make sure the crust doesn’t burn! If you think it’s getting too brown, you can tent the pan using aluminum foil.
Allow the tart to cool for ten minutes before taking it out of the pan. Baked goods made with almond flour are very delicate so be careful when removing from the pan! Drizzle your sauce made of honey and cinnamon over the tart and if you’d like, garnish with a light sprinkling of cinnamon. If your digestive system can handle it (mine can’t), a few chopped, raw nuts would look beautiful on top.
I personally think this tart is best served warm! I hope you enjoy this easy and fast dessert!
An easy and fast dessert using just six ingredients! It is gluten free, grain free, egg free and refined sugar free.
- 2 cups almond flour
- 1 tsp ground cinnamon
- 2 Tbsp honey
- 1/2 cup coconut oil, melted
- 6 ounces havarti cheese
- 2 ripe anjou pears
- 1/2 lemon
- 1/4 cup honey
- 1 Tbsp ground cinnamon
Preheat oven to 350F. Mix together all the crust ingredients. Using your fingers, press the dough into the tart pan. Use a fork to prick holes along the bottom and sides of the dough.
Bake for 5 to 7 minutes or until the crust is a light golden brown.
Slice the havarti cheese to about 1/8 inch thickness. Place, in a single layer, along the bottom of the crust.
Core and slice the pears. If you'd like the pears to be soft after baking, slice very thinly. If you'd like a crunch, slice a bit thicker. Pour lemon juice over the pears to prevent them from browning. Arrange the pears on top of the cheese in a pattern of your choosing.
Place tart back into the oven for 7 to 10 minutes or until the cheese has melted. Allow tart to cool for about 10 minutes before gently removing from the tart pan.
Mix the cinnamon and honey together. Warm the sauce in the microwave or over the stove top. Drizzle over the tart just before serving.
Garnish with a sprinkle of cinnamon and serve warm. This dish is best stored covered in the refrigerator.
If at anytime you feel the crust is getting too brown in the oven, simply tent with aluminum foil.
Making and serving the tart on the same day yields the best results as the crust tends to get soggy once filled.
If you wish, you may substitute apples for the pears.
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