Made with good old sandwich bread, these tarts are filled with almond frangipane like filling with pure maple syrup and then topped with pear slices. Simple, healthy and delicious!
What is not to like about a pear almond tart? Buttery tart base with an almond frangipane filling and fresh fall pears baked right in! YUM. But, it is a dessert and for special occasions.
These tarts have the same components but designed more for a everyday breakfast / brunch / snack. The buttery pastry tart base is replaced with regular supermarket bread, filling made with eggs, almond flour and maple syrup and then thinly sliced pear.
The bread is cut, rolled flat and brushed with butter (a little butter ain’t gonna hurt) and then baked. This helps in making the bread not soggy after baking. You can totally use any bread here. I’ve tried with both buttermilk bread and whole wheat bread and didn’t notice much difference between the two. So, use any bread that you have on hand.
The big question here is, what would you do with all that leftover bread slices with holes? the obvious answer is to toast them and crumble to make homemade bread crumbs.
Another use at my home is making eggs in a hole. For those of you who are not familiar with that, is place a bread slice with hole on a heated, greased non-stick skillet and then break an egg gently inside the hole. Season with salt and pepper. Turn over and cook when the bottom is golden. The egg is not fully cooked and the yolk is still runny. Serve hot! Kids love to rip apart the crust and dip into the runny yolk and enjoy for a healthy breakfast.
To make the filling, simply whisk together eggs, almond flour, maple syrup and vanilla extract together. As soon the bread is done baking, remove pan from oven and pour about 2 tablespoon filling in each cup and then gently place 2-3 slices on pear inside and then bake again.
These are best hot, warm or at room temperature. But, try to consume on the same day (if you have any left!)
Maple Almond and Pear Bread Tarts
10 slices bread, whole wheat/ wheat / buttermilk
2 tablespoons unsalted butter, room temperature
2 large eggs, lightly beaten
1 cup almond flour
1/4 cup maple syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 medium pear, halved, cored and sliced thin
confectioners sugar, for dusting
Preheat oven to 400 degrees F. Have a 12-cup muffin pan ready.
Using a cookie cutter, cut 3-inch circles from each bread slice.
Place a bread slice on the kitchen counter and roll with a rolling pin to make it thinner. Lightly brush with butter on both sides and place snug in a muffin cup. Repeat with remaining rounds.
Place pan in oven and bake for 10 minutes.
While it’s baking, whisk together eggs, almond flour, maple syrup, vanilla and salt together in a medium bowl. Set aside.
Wash, dry, cut in half, core and thinly slice pear.
Remove muffin pan from the oven after 10 minutes (do not turn off the oven). Spoon about 2 tablepoons measure of maple almond filling and place about 3 thin slices of pear in each bread cup. Place pan back in the oven and bake for 16-18 minutes, until golden on top.
Remove from oven. Run a small knife around each bread cup to loosen from the pan and then place them on a wire rack to cool (this will help in maintaining the crispness of the toasted bread). Dust with confectioners sugar before serving.
Serve hot / warm / room temperature
Makes 10 mini tarts