Pear & Pecan Tarte Alsacienne

Alsacienne - from the French region of Alsace, a tarte typically of a flambee style. Flambee - Baked in a flame oven. Well, this was not baked in a flame oven, it was in the electric.  I was making too many changes to the recipe to trust it on the grill. Anyway, I saw this recipe [here] awhile ago, and decided it was time to try it myself. Pears are in season and local, making them especially flavorful.

Now, the original adaptation by Trina contained some items that my Wonderful Wife could not have. Namely the custard part of the this recipe, the milk and eggs. Kinda puts a damper on custards. However, I have learned a thing or two about cooking, and wasn’t daunted by the challenge. So, pears in hand, we commence, she working on the crust (oh yeah, wheat is off the list as well, so rice flour substitute, anybody for a challenge?) and me slicing and making the “custard”.

The beginnings:

The Final:

Wow. That was fall defined in dessert. The “custard” using coconut milk performed flawlessly. Now, time to transfer to the grill and attempt the “flambee” baked in a flame oven. On to Fall, with it’s saison’s, squash, and cool weather.

The coconut, dairy & egg free version custard:

1 tbs arrowroot powder

1 tbs tapioca flour

1/4 cup macadamia nuts, chopped finely

1/4 cup rapadura brown sugar

1/2 cup coconut milk

1/4 tsp vanilla

Whisk the sugar into the coconut milk, then whisk the powder and flour. Add the vanilla and chopped nuts, then pour into the tarte. Bake as described by Trina.