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Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Pear Frangipane Tart

Gluten-Free, Vegan, Serves 8

Tart Dough:

  • 1 cup Coconut Flour
  • 1/3 cup Coconut Sugar
  • 1 cup Almond Flour
  • 1/4 tsp Diamond Crystal Kosher Salt
  • 1 tsp Lemon Zest
  • 11 Tbsp Vegan butter
  • 1 Flaxseed Egg
  • 2 tsp Pure Vanilla 
  • 1 tsp Almond Extract

Poached Pears:

  • 6 cups Cold Water
  • 2 cups Coconut Sugar
  • 1 star anise pod
  • 2 cinnamon sticks
  • 1 Tbsp Pure Vanilla
  • 2 Tbsp Lemon Zest
  • 3 Pears

Filling:

  • 8 Tbsp Vegan Butter
  • 1/2 cup Coconut Sugar
  • 1 cup Almond Flour
  • 3/4 cup Vegan Greek Yogurt
  • 1 Tbsp Coconut Flour
  • 1/2 tsp Lemon Zest
  • 1 tsp Pure Vanilla

Directions:

Pretreat a 10-inch tart pan with the non-stick option of choice. Into a food processor combine flour, sugar, salt, and lemon zest. Once well mixed add cold butter, until well distributed. Add in flaxseed egg and vanilla. Mix until dough is formed. Transfer the dough to a clean counter and knead. It should be similar to sugar cookie dough. Roll the dough into a disk and set it into the refrigerator for 1 hour or up to 2 days. Let dough sit at room temp for 15 minutes prior to rolling out and press into the tart pan. 

Poach the pears by combining water and sugar into a medium pot. Place over medium heat and cook until sugar is dissolved. Add in spices and lower to a simmer. Peel pears leaving the stems on. Rub pears with a lemon wedge to prevent them from oxidizing. Core the pears from the bottom using a melon baller. Lower pears into the liquid and cook for 12-15 minutes or until tender. Let liquid and pears cool to room temperature. 

Blind bake the tart in the oven at 375 degrees F for 20 minutes covered with foil with beans in a dish to prevent rising. Remove beans and foil and bake for an additional 10-15 minutes or until golden brown. While the tart is baking create filling by creaming sugar and butter. Once creamed add flour and stir in 1/4 cup yogurt at a time until completely mixed. Add in remaining ingredients and mix until well combined. Place the filling into the fridge until ready to use. 

To assemble place the tart pan on a baking sheet. Fill the tart shell with the filling and spread into an even layer. Cut pears in half and remove any remaining core. Slice pears into thin slices. Place pears into the filling and bake at 375 degrees F for 40-55 minutes or until pears are golden brown. Top with powdered sugar or whipped coconut cream when serving.

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