Raindrops cover the window obstructing my view into the backyard of a scene that is far from summertime. Rich, deep hues of orange and red have taken over. Fall in the Midwest is absolutely gorgeous. As much as I miss the sunny, hot, pool-side filled days, this has got to be my favorite time of year. For many reasons but one more than the other, it’s baking season people!
Everyone knows my undying love for the art of baking. The ingredients. The flavors. The outcome. The experiments. Oiy Vey! I live for the days where someone asks me to bring a dessert to the party, create cupcakes for their special event, whip up a fancy dessert bar for their special day and much more. Words that I really like to hear are, “We know you do really well, do whatever you want”. Usually it happens something like that or maybe I just like to pretend that is what I hear every time…
This recipe most definitely falls into the experiment category that just so happened to turn out pretty well if I do say so myself. Side note here, my photo for this recipe got accepted onto http://www.tastespotting.com, (a site filled with food blog photos) I jumped for joy!
2 cups Almond Flour
1/2 cup Powdered Sugar
1/4 tsp Salt
9 tbls Cold Butter, cut
1 Egg Yolk, beat
6 tbls Butter, Room Temp
2/3 cup Sugar
3/4 cup Roasted, Finely Ground Almonds
2 tsp All Purpose Flour
1 tsp Cornstarch
1 tsp Vanilla
1/2 tsp Cinnamon
1/4 tsp Cloves
1 1/2 cups Fresh Cranberries
Preheat oven to 375 degrees F.
In a food processor, process the almond flour, powdered sugar and salt. Add in the butter and pulse. Add the yolk and pulse until all is incorporated. The mixture will be somewhat wet. Place in a tart pan or pan of the like and freeze for 30 minutes. After the allotted time cover with a piece of buttered/greased foil and bake for 25 minutes.
Cut up pears into somewhat thin slices. Set aside.
While the crust is par baking. Begin to roast the almonds, on the stove top or oven, just until an aroma begins to fill the kitchen. Careful not to burn them, it happens fast. Using a food chopper or a knife, chop up the almonds until the are small pieces almost to a medium grind. With beaters, beat the butter and sugar together until smooth. Continue to add in the rest of the ingredients, almonds, flour, cornstarch, egg, vanilla, cinnamon and cloves until all is combined. When the crust comes out of the oven, remove foil, pour in mixture. Turn oven down to 350 degrees F at this moment. Place sliced pears into a design of your choice, sprinkle cranberries around as well. Not all 1 1/2 cups maybe used or all pears. Place back in oven for roughly 50-60 more minutes until a tester is inserted and comes out clean. Cool. Can sit on the counter for 3-4 days or in the fridge for up to a week.
Using all Almond Flour makes it gluten free! All Purpose flour can easily be switched out if you desire to. The Almond Flour crust will lead to a crisper more well done crust. It’s not burnt! Unless of course you do burn it in which point I always look for a positive in the situation. You will find one, one way or another.
Thanks so much to all who have been around reading this blog! So thankful to be able to share these recipes and a little bit about my life with you all. I can’t wait for what is to come.