Saturday, November 23, 2013

Rustic Pear Tart

There are some recipes you make simply because someone you love likes it with their bacon.

Not that I don’t love a fruit tart for breakfast. I do! But when I’m working on recipes, I sometimes feel my husband gets the short end of the stick. So this is for you, babe.

This oat crust is hearty and crisp underneath the soft and slightly cinnamon-scented pears. Perfect for Fall! And easy for any gathering or holiday! It's also is great served cold the next day with a hot cup of tea.

This is another of Witty Husband’s favorites, another one being the chocolate chip breakfast rug. He also loves the baked oatmeal here on the blog if you are looking for more gluten-free and dairy-free recipes that gluten&dairy-lovers will enjoy. Recipes the whole table will enjoy!

The oat crust for this pear tart is made solely in a food processor. No need to get any bowls dirty! Here are directions if you don't have a food processor: (1) Grind the oats in a spice/coffee grinder. (2) Stir in the remaining dry ingredients. (3) Using a potato masher, cut coconut oil into the flour ingredients until it becomes gritty like biscuit batter. (4) Add liquid and stir well.

Rustic Pear Tart
2 1/2 cup oats
3 TB chia seeds
2 TB evaporated cane juice sugar
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
6 TB coconut oil
3/4 cup liquid + extra for spreading dough *

3-4 Bartlett
1-2 TB Fresh Lemon Juice
2-3 TB evaporated cane juice sugar
1 tsp cinnamon

1. Pulse the oats and chia seeds in a food processor until sandy flour texture is achieved.
2. Add sugar, bakind soda, sea salt, and cinnamon. Pulse until incorporated.
3. Add coconut oil until it is incorporated and the mixture may have little clumps. Add liquid and process until dough forms.
4. On a parchment-lined baking sheet, spread dough with a wet spatula (keep spatula wet to prevent dough from sticking to it). Spread dough until it is about 1/3" thick.
5. Slice Bartlett pears (remove stems, core and seeds) and layer all over the crust. Sprinkle with lemon juice, sugar, and cinnamon.
6. Bake in a preheated 375 oven for 35-40 minutes or until edges have browned and pears are soft.
Cool 5-10 minutes before cutting.


*For the liquid, I've used tea, water, unsweetened almond milk, apple juice and even leftover canned pear juice (from when I canned my own pears).


  1. This is gorgeous! I much prefer a rustic tart to a perfect pie :)
    Hope I can get some good pears soon.

    1. Thank you!
      And yes, less stress on making a pie crust gluten and dairy free


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