Dig into this winter-inspired dessert. Each slice of this Cranberry Pear Tart features a tender almond flour crust, a creamy ricotta custard, sweet and fresh pears, and tart an bright cranberries!
Author: Maddie Augustin
Ingredients
Crust
1cupalmond flour
2tbspcoconut oil or butter
Filling
½cupmascarpone
1/2tspcinnamon
½cupricotta
2eggs
1tspalmond extract
¼cuphoney
Toppings
1pear
½cupcranberries
Instructions
Preheat oven to 350F.
Prepare crust by combining almond flour and coconut oil and gently pressing into 8-inch pie tin. Bake for 8-10 minutes, or until slightly golden.
Melt mascarpone with cinnamon and honey until dissolved and melted.
Combine eggs, ricotta, mascarpone mixture, and almond extract until smooth
Poor into pie tin. Top with thinly sliced pear and cranberries.
Bake for 25-30 minutes, until custard is set and fruit is tender.