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Holiday Pear- and Pumpkin Frangipane Tart



Given that as I write this it is now November 13th and it is approximately 32 degrees outside, I think it's pretty safe to say the holiday season has descended on us with full force! And as much as I absolutely love pumpkin pie and gingerbread everything with a fervent passion (especially the former, I will literally request pumpkin pie for my birthday any chance I get, despite the fact that my birthday is in early August...) sometimes it's fun to switch it up! That's where this tart comes in- it's perfectly gooey and nutty filling pairs so well with the mellow sweetness of the pears. It's all baked in a perfectly golden brown pie crust and trust me when I say the end result is pretty darn magical! It's naturally dairy free and refined sugar free, so serve it for dessert or serve with coffee for breakfast- I promise you'll go to sleep dreaming about it ;)



Ingredients:


Filling-

-1/2 cup almond meal

-1/2 cup ground pumpkin seeds (raw)

-5 large medjool dates

-1 egg

-1/8 tsp of almond extract (a little goes a long way!!)

-3 red pears, sliced horizontally (to top)


Crust-

-2 cups whole wheat flour

-2/3 cup chilled coconut oil

-1 tsp salt

-6 tbsp ice cold water, as needed


Method:


Preheat the oven to 350 degrees Fahrenheit. Start with the crust. Combine flour and salt in a stand mixer (or a large bowl) and pulse till combined. Add in coconut oil and pulse until the flour/oil mixture resembles wet sand. Drizzle in the water slowly until the dough begins to clump together. Dump onto countertop and form together into a disk. Place in plastic wrap or a floured cloth napkin and refrigerate. Start on the filling. Combine the almond meal, ground pumpkin seed, egg, dates, and almond extract in stand mixer and combine until dates are fully integrated. Place aside. Once fully chilled, flour your countertop and roll out your dough. Gently transfer to a tart pan. Press into all corners of pan, and trim excess off the top with a sharp paring knife. If cracks appear, simply press back together with a little water. Make a few shallow indentations with your pairing knife to allow some of the moisture of the dough to escape while cooking. Place tart pan onto a baking sheet and refrigerate (or place in freezer, just be careful not to leave it there for too long!) Slice pears. Once the dough is chilled, remove from the fridge and spread the filling into an even layer. Fan the pears and place into filling. If any ground pumpkin seed mixture remains, mix with a bit of sugar, and sprinkle on top. Place the tart into the oven and bake for around 45-50 until golden brown and the pears have eliminated most of their water. Let cool for 20 minutes, remove from tart pan and enjoy!

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