Pear and carob tart (Coconut free, AIP, vegan)
An AIP compliant version of a classic French dessert.
Ingredients
For the crust
- 180 g tigernut flour
- 140 g arrowroot (see notes below for substitutions)
- 1 teaspoon ground cinnamon
- 4 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 125 ml water
- Pinch of sea salt
For the filling
- 4 pears ripe
- 500 ml hot water
- 90 g carob powder
- 4 tablespoon arrowroot (see notes)
- a dash of maple syrup (optional)
Instructions
- Preheat oven to 390°F (200°C)
- First, prepare the crust. For this, mix together all the dry ingredients (tigernut flour, arrowroot, cinnamon and salt) in a large bowl. Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough.
- Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper and press the dough in the tin (as you can see in the picture below).
- Prick the pie crust with a fork to prevent it from inflating and put it for 10 minutes in the oven to precook it.
- In the meantime, put the carob powder and arrowroot in a saucepan and mix them together. Start whisking with a manual whip while slowly adding the hot water while still whisking. Add the optional maple syrup then turn on the stove on medium low heat and let the mix cook while whisking regularly until it thickens (about 5 to 10 minutes).
- Cut the pears in half, peel them and remove the seeds and core by digging in the pear flesh with a knife.
- Spread the carob evenly over the precooked pie crust. Add the pears on top of the carob. Optional: you can cut the pears crosswise to make them more beautiful.
- Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve.Bon appétit !
Notes
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 467kcalCarbohydrates: 66gProtein: 8gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 13mgPotassium: 274mgFiber: 14gSugar: 22gVitamin A: 33IUVitamin C: 5mgCalcium: 148mgIron: 2mg
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