I remember the first time I stumbled across Jenni Hulet’s or The Urban Poser’s Instagram profile.  I have always had a love for vintage things and of course her vintage blue mason jars and baking racks from France which are so similar to mine, caught my attention.  I think I stayed up way too late liking every picture of hers, because they are beautiful!

Anyways, I was a French major in college and the summer after I was diagnosed with type 1 diabetes, I traveled to France for schooling to complete my major.  Every morning as I would walk to school, the rainy, empty streets would be filled with scents of butter and fresh bread.  And yes in France there is a bakery, or boulangerie, at every corner and to say the streets smell magical is an understatement.  I had recently switched my diet eliminating all grains, gluten and refined sugars, so my 2 month stay in Europe was difficult, but my health was more important, and somehow I managed to have self control and not eat any of the pastries or baguettes!

So, when I found out Jenni was writing a pastry book filled with foods I could actually eat, I think I cried a few tears of joy! My Paleo Patisserie is truly a gift to so many people in this world, whether you are struggling with health issues, allergies or just trying to eat a bit healthier.  And if you’re not, just buy the book and place it on your coffee table, because I promise you will instantly be that much fashionable!

My Paleo Patissere: An Artisan Approach to Grain Free Baking offers a wide variety of sweet and savory pastries and baked goods.  She offers a combination of both recipes with nuts and those without, so if you are sensitive to nuts, don’t let that deter you! She also includes a fabulous build your own cake section so that you can choose from endless frosting and filling flavors.  And there are grain free eclairs, cream puffs and waffle cones, so yes its pretty incredible!

One thing I absolutely love about Jenni’s style in My Paleo Patisserie and all her work is that it truly is artisan.  These recipes are designed to be made with lots of love, to be shared, to make an event out of, inviting friends and family over to share in something you created, something delicious.  You won’t be able to make these recipes in 5 minutes, but the point is to create and enjoy, and yes my book already has butter and chocolate smeared all over it, but hey thats how you know its a good cookbook right?!

Well this past weekend at Paleo F(x), I totally got to fan girl Jenni, who by the way is so down to earth, funny and kind!  She is graciously letting me share her pear tarts with you all, because I love frangipane so this recipe instantly caught my attention!  It tasted like a mix of a chocolate and almond brownie bar topped with pears, which are my absolute favorites.

Paleo Frangipane Pear Tarts with Chocolate Crust from My Paleo Patisserie

A French style tart from Jenni Hulet’s Grain Free baking cookbook, My Paleo Patisserie.

INGREDIENTS

Chocolate Crust

• 1 1/4 cups (130 g) almond flour 
• ⅓ cup (35 g) cocoa powder
• 3 tablespoons maple sugar
• Pinch of salt
• 1/4 cup (45 g) palm shortening or ghee, softened
• 1 large egg yolk
• 1 tablespoon cold water
• 1 teaspoon vanilla extract

Frangipane Filling

• 1/2 cup (90 g) palm shortening or ghee, softened
• ⅓ cup (80 ml) maple syrup or honey
• 1 cup (100 g) almond flour 
• 2 large eggs
• 1/4 cup (60 ml) full-fat coconut milk
• 2 Anjou, Bartlett, or other pears
• Powdered sugar for dusting (optional)

SPECIAL EQUIPMENT 

• 4 (4-inch/10-cm) round tart pans with removable base 

YIELD 

• Four 4-inch (10-cm) tarts

METHOD

1. Preheat the oven to 325°F (163°C).

2. In a large bowl, whisk together the flour, cocoa, sugar, and salt till blended. Add the remaining ingredients and mix till a soft dough has formed. Gather up the dough, wrap in plastic, and chill for about 10 minutes or till firm enough to be shaped and pressed into a pan.

3. Once chilled, divide the dough evenly between the pans and the press into an even, 1/8-ince thick crust. Prick all over with a fork.

4. Place the crusts in the oven and par-bake for 8 minutes. They should be dry to the touch but not browned. Remove from the oven (but keep the oven on). Let the crusts cool in the pans while you prepare the rest of the ingredients.

5. To make the frangipane: In a large bowl, whisk together the shortening, maple syrup, flour, and eggs till smooth. Using a spoon, stir in the coconut milk till just incorporated.

6. To assemble: Peel the pears, then cut them in half and core them (leaving the halves intact). Divide the frangipane evenly among the crusts. Gently place a pear half in the center of each tart—no need to push it into the frangipane.

7. Bake for about 25 minutes or till the frangipane is golden and the pears are cooked through. Let cool completely in the pans, then unmold the tarts. Dust with powdered sugar if desired.

8. These tarts are best eaten the day they are made but can be stored, covered, in the fridge for 1 to 2 days. The crusts will soften over time.