Cranberry Pear Tart

Cranberry Pear Tart

Traditional Thanksgiving isn't in the cards for us this year, which is fine because we're not much for celebrating holidays "the traditional way". Traditional is a funny word isn't it? Opting outside is more of a holiday tradition for us--it's what we normally choose to do when we have plenty of time off from work.

Since actual Turkey Day is typically reserved for adventuring, we eat more Thanksgiving fare before and after the holiday, at potlucks and work parties and Friendsgiving celebrations.

Preparing for Friendsgiving is a whole different beast than preparing for a family holiday: the family usually has at least a semi-planned menu, so you know what you’re supposed to bring.  But Friendsgiving (at least the way we do it) is a lot more casual. Everyone brings what they want, a little slice of what Thanksgiving means to them (or whatever they had time to pick up at the store). Both events usually have plenty (err, too much) food, but at Friendsgiving I find there are always a lot more repeats, like four pumpkin pies and three salads and then only one pot of mash potatoes. You've been to one of those potlucks right? You know what I'm talking about.

Cranberry Pear Tart
Cranberry Pear Tart

I was thinking about this very predicament when I started making this tart. You see, I really wanted pumpkin pie (hello, it's pumpkin pie, who doesn't want a slice?!). But I knew there would already be at least one other pumpkin pie. So I decided to go in a whole new direction: something without pumpkin, or pecans, but still perfect for fall. 

This Cranberry Pear Tart? Ding!

Pears don't get the attention that pumpkin gets this time of year, but they deserve a little time in the limelight. This tart, laced with just a hint of cinnamon, maple syrup, and fresh orange zest, is the perfect offbeat dessert for any Thanksgiving potluck, Friendsgiving or other fall get-together.

Something else to love about this Cranberry Pear Tart: it’s pretty much just fruit in a pie crust (whatever pie crust you like, though I use this crust recipe to make it paleo-friendly) which means that it doesn’t have the same super heavy feeling that pecan or pumpkin pies do. Which means.... you can have a slice of each and the Cranberry Pear Tart will round out the trio! 😉

(Ehem. While we are talking about pecan pie, let's talk about pecan pie! My love.)

Cranberry Pear Tart
Cranberry Pear Tart

The other great thing about the fruit-in-crust situation is that it is reallllllly easy to make this tart. Slice up those pears, pop 'em in your crust, and arrange the cranberries with the maple sauce. Cook. Top with whipped cream. Eat. Lick plate. Done. 

Wishing you all safe travels and a happy Thanksgiving, whatever that means for you! 🤗

Cranberry Pear Tart

Published November 16, 2017 by
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Serves: 6   |    Total Time: 60 minutes



Ingredients:

  • 1 batch of pie crust dough ( Try this Paleo pie crust)
  • 2 large Red Crimson pears - about 1/2 pound (D'Anjou or Bosc would also work)
  • Heaping 1/2 cup cranberries, fresh
  • 1/4 cup maple syrup
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons corn starch (for Paleo, sub 1 tablespoon arrowroot powder)
  • 1 tablespoon cold water
  • Whipped cream, coconut cream, or ice cream for serving.

Directions:

  1. Preheat oven to 400°F. Grease an 8-inch pie pan. Rough pie crust to 1/8 inch thickness using a rolling pin, and fit to pie pan. Trim edges as necessary, and set aside.
  2. In a small bowl, whisk together the cold water and the corn starch until full combined. Then, whisk in the maple syrup, orange zest, and cinnamon. Add the cranberries and stir so they are coated.
  3. Slice pears in half, and remove core. Then, slice thin (1/8 inch thick) and arrange in prepared pie crust.
  4. Once all pear slices are arranged in crust, arrange cranberries over top, pouring the maple syrup mixture over pears as you go. Use a brush to spread the maple syrup mixture over pears so they are all coated.
  5. Bake for 25-35 minutes, until tart is bubbling, crust is golden, and pears are tender. Serve with whipped cream, coconut cream, or ice cream.

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Coconut Macaroon & Lime Curd Pie

Lime Pie Paleo

By the time you guys read this I will most likely be on a plane headed to Expo West! Expo West is the largest organic and natural products fair and I am suuuper excited to get to witness it first hand! I'll have my eyes peeled for new Paleo and grain-free products! If you want to follow along, head over to my Instagram! Now... on to this pie! 😍

I remember 3 things from the Florida Keys: Cats, chickens, and key lime pie.

It was a long drive-- down, down, down the coast, until there was no coast anymore. And then we kept driving, from one Key to the next, across the longest bridges I had ever seen. It was just my mom and I, in a rental car. To be honest, I think that was my only real road trip, ever. 

Lime Pie Paleo

Most of it is a blur. There was more ocean than I could ever imagine; ocean on all sides. The air tasted like ocean, the breeze smelled like salt. 

At Hemingway's house, there were a lot of people, and among them there were cats. Cats everywhere. As a cat lover, I paid more attention to the cats than anything else there. 

Outside of Hemingway's retaining wall, there were chickens. There were as many chickens as there were people. Yet, all of those chickens, and the cats that had escaped from Hemingway's house got along perfectly, as if they were best friends. At least that's how I remember it. 

Lime Pie Paleo

And then there was the pie. Bright. Bold. Sweet and tangy. Along the road there would be stands selling just pie, nothing else. And it wasn't just any pie, it was key lime pie. 

To this day a bite of key lime pie takes me there: the sunshine, the warmth, the ever-summer coast of the Florida Keys. 

Lime Pie Paleo

Coconut Macaroon & Lime Curd Pie

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Yields: 1 8-inch pie   |    Total Active Time:



Ingredients:

    For the crust:
  • 2-1/2 cup dried shredded coconut
  • 2 egg whites
  • Salt
  • 2/3 cup coconut cream
  • 2 tablespoon honey
  • For the filling:
  • 1/2 cup coconut oil
  • Zest of 2 limes
  • 1/2 cup lime juice
  • 1/2 cup honey
  • 6 egg yolks
  • 1/8 teaspoon gelatin
  • 1/3 cup coconut cream, for topping
  • 1 lime, sliced thin, for garnish
  • 1/4 cup toasted coconut flakes, for garnish

Directions:

  1. Fit a regular 8-inch pie pan with parchment paper, and pre-heat the oven to 350°F.
  2. In a medium sized mixing bowl, combine the coconut, coconut cream, salt and honey for the crust. Stir until blended. Then, in a separate bowl, whip the egg whites with an electric mixers until soft peaks form. Fold the coconut mixture gently into the white whites, until folly combined. Do not over stir.
  3. Now, spread the mixture in an even layer in the pie pan. Use a spatula to ensure there are no holes in the crust, and to shape the edges. Crust should be about 1/4 to 1/2 inch thick. Place pan in oven and bake for 30-40 minutes, until coconut is golden brown on the edges and crust is set. Remove from oven, and set aside to cool.
  4. To make the filling, melt the coconut oil in a thick-bottomed sauce pan on the stove. Once melted, add the salt and honey. Stir to combine (If your honey is thick, heat this mixture over the stove, stirring constantly, to get the honey to dissolve better. It make not dissolve entirely, which is fine). Remove from heat and allow to cool 5-10 minutes. While you wait, prepare bowl by placing a fine mesh sieve over top of it on the counter.
  5. Now, add lime zest, lime juice, egg yolks, and gelatin to pan. Return to stove, and cook over low heat, stirring constantly, until mixture thickens. Curd should coat the back of a spoon, and an instant-read thermometer should read 165°F (if you have one). Remove from heat, and pour mixture through the prepared sieve and into the bowl. Use a spatula to help pass the mixture through the sieve, but stop any solid chunks from going through.
  6. Finally, pour the curd into the prepared pie crust. Use a spatula to distribute the curd, and then shake the pie back and forth gently to release air bubbles and smooth the surface. Refrigerate for 1 hour before serving.
  7. To serve: top pie with a layer of coconut cream, and the sprinkle with toasted coconut and thinly sliced lime.

4 Comments

Paleo Vanilla Custard Tarts

Paleo Vanilla Custard Tarts

If you've never heard of 1-2-3 Custard, brace yourself. It's life changing. I'm talking whole new world, brand new enthusiasm for dessert, give me seconds, thirds and fifths life changing. 

When I first discovered this totally Paleo custard recipe from Primal Kitchen, that's how I felt. Before that, I didn't know what I was missing, and then BOOM! My definition of "favorite party dessert" was redefined. 

Paleo Vanilla Custard Tarts

It's not just that this recipe is easy (because it is, seriously easy), it's that it is adaptable, and reminds me of those pretty fruit tarts that you might buy in a French bakery. When I was a kid, my dad would make the custard and I would get to layer the fruit in concentric circles over top. So it's a little bit fancy, a little bit nostalgic, and a lot a bit easy. Win-win! 

So more on this easy bit, in case you don't believe me yet. Like most recipes, I've adapted the original custard recipe to my own preferences. Instead of baking the custard in ramekins, I temper the filling over the stove until it turns into a thick pudding. Then I just spoon the mixture into dishes and let it chill. 

Paleo Vanilla Custard Tarts

Bottom line: Three ingredients. Three steps. That's it! See...

1 can of coconut milk, two bananas, and three eggs (that's where the 1-2-3 comes from... get it?). Then you just:

1. Blend

2. Temper

3. Set

The proof is in the pudding! ;)  

Paleo Vanilla Custard Tarts

I'm not a fan of mega sweet desserts, but I know one thing about this dessert: it's good whether you're Paleo, health conscious or even just into sweets. Somehow, coconut milk + bananas + eggs = silky, creamy marvelousness. 

You make this for dessert, and your guests might get so excited they'll ask to be a part of the photo shoot. True story. -------------->

(Weird, but also sort of awesome.) 

Paleo Vanilla Custard Tarts

Paleo Vanilla Custard Tarts

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

This recipe can be made with a pie crust or with out one—either way its good!

Serves: 7   |    Total Time:



Ingredients:

  • Optional: 1 recipe Paleo Pie Crust*
  • 1 13.5-ounce can coconut milk (full-fat)
  • 2 bananas
  • 3 eggs
  • Optional: vanilla
  • Fruit of choice for decorating

Directions:

  1. Prepare pie crust according to directions (prepare it in one pie pan for 1 large tart of divide it among small dishes for individual tarts).
  2. In a blender, combine the coconut milk, banana, and egg. Add vanilla if using. Puree until smooth.
  3. Pour the custard mixture into a sauce pan. Heat over medium-low heat. Stir with a whisk frequently. If you see the bottom begins to cook faster than the rest of the mixture, reduce the heat further. Book uncovered for 30 minutes, until the mixture thickens and reaches a pudding consistency.
  4. Spoon the pudding into the dishes (or crust). Cover loosely with plastic or another lid. Place in fridge and allow to set for 2-3 hours.
  5. Top custards with fruit in concentric circles. Keep in fridge until ready to serve.

6 Comments