These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. I have also made this as one large tart you just need to cook the crust longer.
1/3 cup manuka honey
200g ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt
Preheat oven to 180ºC.
Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.
Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.
Pear & honey filling
5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary
Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.
Remove from heat and allow to cool.
When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.