Frangelico Pear Tartlets

I am not a pastry chef, so I am always finding foolproof ways to create baked goods! This “tartlet” has a pourable crust – how perfect is that?

This is a 3-in-one dessert:

The poached pears are great on their own or with the cashew creme fraische. The crust can be baked on it’s own with a spoonful of raspberry jam in the center as little muffiny type bites. And the creme fraische can be poured over fresh berries for a quick and satisfying sweet treat.

Frangelico Pear Tartlets

makes 10 tartlets in 8 oz ramekins

for the poached pears:

10 Seckel pears, or other small pear – washed
2 cups white wine
2 cups apple cider
1/3 cup maple syrup
12 cardamom pods, smashed, 3 cinnamon sticks, dash of nutmeg

  • place the whole pears with stems attached in a heavy bottomed pot just wide enough to fit them in side by side
  • cover with the wine, maple syrup and water and tuck in the spices
  • bring to a boil and let simmer until the pears are just getting soft
  • remove the pears, strain out the spices and continue to simmer until the sauce has cooked down to about 1/2 cup, once it cools it will become a thick syrup

for the hazelnut crust:

2 cups raw hazelnuts
4 T maple syrup
4 T Frangelico – hazelnut liqueur
2 T coconut oil
2 T arrowroot
1 tsp baking powder
1/4 cup apple cider
1/2 tsp salt

  • rinse the hazelnuts and toast them in a 300F oven until dry and golden brown
    • rub the skins off and blend to a rough flour consistency – not too fine!
  • place in a bowl and mix in the rest of the ingredients
  • oil 10, 8oz ramekins, place a poached pear in each one and drizzle equal amounts of the nut batter over each, or, place the nut batter in the bottom and push the pear down into it – stem side up
  • bake at 350F for about 30-45 minutes or until brown on top and pulled away from the sides
  • serve with a dollop of cashew creme fraische and a spoonful of the poaching syrup

tips: if you can’t find hazelnuts you can use almonds with amaretto instead of frangipani, and if you don’t have ramekins use muffin tins with unbleached liners.

Cashew Creme Fraische

makes 2 plus cups

1 cup soaked cashews
1 cup water
1T lemon juice
1t vanilla
1/2 t salt
2-4 T agave or maple syrup or dates
pinch of nutmeg – optional

Place everything in a blender and blend until completely smooth, add more water as necessary to get the right consistency.

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Try the left-overs for b-fast with oatmeal! Cut the pears in half carefully so you don’t lose the crust, place them in a frying pan with some coconut oil and warm them up on a medium flame, browning them a little. Serve atop of a bowl of hot porridge – yum.

Katherine Miller

Katherine is the founder and CEO of Mbodied.com. As a holistic health coach and master whole-foods chef, she specializes in health mastery for women in their prime, freeing them to fuel the life they love, and make their mark in the world.