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Baked pear tart recipes9/10/2023 (And don’t worry–you don’t *have* to read all 70 eBooks! But even if you just read TEN of them and redeem a few of the bonus offers, you’ll still be getting way more than your money’s worth.)ĭisclosure: I am an affiliate (and participating author) in this ebook bundle, so if you make a purchase through my link, I get a bit of a commission. It comes with over 70 eBooks, several eClasses, and over $200 worth of free bonus gifts (including the free yogurt starter–can you tell I’m excited about that one?!)īut don’t take my word for it, you can check it out yourself HERE. It’s only available til Monday (9/15/14), and then it’s gone, which is why I’m telling you about it now. The Ultimate Healthy Living Bundle is literally a complete library of top-notch healthy living resources. That’ll set you back around $12.Īdd those three purchases up, and your grand total is over the $30 mark.īut what if I told you that I know of a way to get all three of those items PLUS 70 other eBooks and a bunch of free stuff (like yogurt starters and natural lip balm and some awesome glass straws) for that same $30? It’ll cost you $9.99 as well.Īnd then let’s say you decide to buy some yogurt starter so you can make my (almost) world-famous yogurt-in-a-mason-jar recipe. Pretty reasonable, right? Then let’s just say you decided to buy a copy of this amazing guide for keeping backyard chickens (I’m assuming you’d like this one, because you are reading a homesteading blog after all!). The eBook version of From Scratch is $9.99. And really, why wouldn’t you? My favorite cookbooks are ones with down-to-earth instructions and whole food ingredients I can easily source, and From Scratch passes both those requirements with flying colors. Let’s say you wanted to buy the amazing cookbook this recipe came from. I personally like it both ways.Īnd that, my friends, is how you turn the humble pear into a dessert that seriously rivals chocolate. Like this->īake for around 30 minutes, or until the pears are golden brown and the cream mixture is set. You might have to push the pears around a bit to make sure the cream covers them all. In a small bowl, combine the cream and egg, then pour over the top of the whole thing. Sprinkle the pears with cinnamon, cloves, the remaining sweetener, and nutmeg. People with more patience than me often arrange the slices in a pretty design, but I’m more of a “get ‘er done” type of girl… When I say arrange, I really just mean plop them on top in some fashion. (I did have to add some extra almond flour/butter to my mix to cover the larger skillet)) I didn’t peel mine, but I should have…Īrrange the pears on top of the crust. (I used a 10″ cast iron skillet for my pear tart, because we all know that cast iron skillets make everything cooler. 1/4 cup sucanat or natural sweetener of choice (honey will work)Ĭombine the nuts, butter, salt, and sucanat.1/4 teaspoon ground cloves ( buy it here).5-6 medium pears, peeled and sliced thin.2 tablespoons sucanat or other granulated sweetener of your choice.1 1/2 cups finely ground nuts (I used almond flour–although any fine nuts will work).Shaye is a girl after my own heart, and I think it’s probably a good thing she lives in Washington and I live in Wyoming, otherwise, we would get into all sorts of trouble… Rustic Pear Tart with Cream and Spices This mouth-watering recipe comes straight from the From Scratch cookbook, authored by one of my favorite homesteading bloggers, Shaye, from The Elliott Homestead. It took a concentrated day in the kitchen canning whole pears, making cinnamon pearsauce, and whipping up this tart, but I think I finally have a handle on this pear situation. However, I knew there was no way to eat ’em all before they started going bad, so I had to get creative. I absolutely adore pears, and my favorite way to eat them is raw. It came at the perfect time, considering I had just lugged home a very heavy box of Barlett pears from my latest Bountiful Baskets order. The tables may have turned, thanks to this knock-your-socks off pear tart recipe that I recently discovered. I mean, can you really compete with that? Especially when it’s combined with some sort of cream. It’s not that I don’t enjoy fruit desserts, because I do, (especially my homemade peach pie!), but chocolate will always hold a special place in my heart. If I have to choose between a sinfully rich chocolate dessert and a fruit dessert, I usually pick the chocolate.
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