Well•Pict Raspberry Almond Tart
1 cup almond meal
1/3 cup coconut flour
¼ tsp baking powder
¼ cup extra virgin olive oil (California olive ranch good here)
2 organic eggs
1/3 cup plus 3 tablespoons sugar (cane is better)
¼ cup greek yogurt (fage or chobani best)
2 tsp orange zest
¼ tsp almond extract
3 pears halved and cored
1 clamshell raspberries
Set oven to 350 degrees and spray tart pan lightly with baking spray.
Sift dry ingredients together and set aside.
In mixer, combine oil, egg, and 1/3 cup of the sugar. Add orange zest, almond extract, and greek yogurt while pulsing mixer slowly.
When all ingredients are combined, form into tart pan, then press pears and berries into the mixture.
Sprinkle the remaining sugar over the top.
Bake about 15 minutes, or until crust is golden brown.
Can be served with fresh strawberries and raspberries, orange blossom honey drizzle, toasted slivered almonds, and a dallop of greek yogurt.