Want a quick, easy, but thoroughly elegant dessert? This is your recipe! The rosemary ever-so-lightly scents the pears while the hazelnuts add a crunchy, nutty flavor. Allulose is a perfect sugar substitute. It performs like sugar in recipes (no crystallization when cooled and does not harden when chilled) and tastes identical to sugar but without the sugar load and crash. Be sure to use all-butter puff pastry defrosted overnight in the refrigerator.
4 servings
INGREDIENTS:
2 tablespoons allulose sugar-substitute
½ teaspoon cinnamon
1 sheet all-butter puff pastry sheet, defrosted overnight in the fridge
2 bosc pears, peeled, halved, seeded, thinly sliced
4 tablespoons butter, melted
4 sprigs 3-inch-long rosemary + more small sprigs for garnish
¼ cup toasted hazelnuts, chopped
DIRECTIONS:
1. Preheat the oven to 400⁰F. Line a baking sheet pan with parchment paper.
2. Mix the allulose and cinnamon together and reserve.
3. Place the puff pastry sheet on the prepared sheet pan. Score edges of puff pastry, creating a one-half-inch border all around the pastry. You don’t want to cut all the way through. Just make a score with the tip of a paring knife. Dock with a fork or toothpick over the entire surface. Brush the entire puff pastry with half of the melted butter.
4. Lay the pear slices overlapping slightly in alternating directions to create a wave-like pattern within the borders of the puff pastry. Brush the pear slices with the remaining butter. Dust the pear slices with cinnamon sugar. Place the four rosemary sprigs on the pears.
5. Bake for fifteen to eighteen minutes, rotating halfway through until the pastry is golden brown and puffed around the edges and the pears are tender. Remove and discard the rosemary sprigs from the top.
6. Serve immediately or cool to room temperature. Cut into four servings. Garnish each with toasted hazelnuts and fresh small rosemary sprigs. If desired, spoon vanilla-infused crème fraîche (recipe follows) or whipped cream on the side.
Rosemary Scented Pear and Hazelnut Tart
Ingredients
- 2 tablespoons allulose sugar-substitute
- ½ teaspoon cinnamon
- 1 sheet all-butter puff pastry sheet, defrosted overnight in the fridge
- 2 bosc pears, peeled, halved, seeded, thinly sliced
- 4 tablespoons butter, melted
- 4 sprigs 3-inch-long rosemary + more small sprigs for garnish
- ¼ cup toasted hazelnuts, chopped
Instructions
- Preheat the oven to 400⁰F. Line a baking sheet pan with parchment paper.
- Mix the allulose and cinnamon together and reserve.
- Place the puff pastry sheet on the prepared sheet pan. Score edges of puff pastry, creating a one-half-inch border all around the pastry. You don’t want to cut all the way through. Just make a score with the tip of a paring knife. Dock with a fork or toothpick over the entire surface. Brush the entire puff pastry with half of the melted butter.
- Lay the pear slices overlapping slightly in alternating directions to create a wave-like pattern within the borders of the puff pastry. Brush the pear slices with the remaining butter. Dust the pear slices with cinnamon sugar. Place the four rosemary sprigs on the pears.
- Bake for fifteen to eighteen minutes, rotating halfway through until the pastry is golden brown and puffed around the edges and the pears are tender. Remove and discard the rosemary sprigs from the top.
- Serve immediately or cool to room temperature. Cut into four servings. Garnish each with toasted hazelnuts and fresh small rosemary sprigs. If desired, spoon vanilla-infused crème fraîche (recipe follows) or whipped cream on the side.
Nutrition Facts
Calories
221.40Fat (grams)
17.61Sat. Fat (grams)
8.03Carbs (grams)
16.24Fiber (grams)
3.25Net carbs
12.23Sugar (grams)
7.53Protein (grams)
2.23Sodium (milligrams)
110.14Cholesterol (grams)
30.52The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Vanilla Bean Crème Fraîche
1 cup
INGREDIENTS:
½ vanilla bean
½ cup heavy cream
½ cup sour cream
1 tablespoon allulose to taste (optional)
DIRECTIONS:
Cut the half of vanilla bean in half again lengthwise. With the tip of a paring knife, scrape the seeds from the pod and place both in a non-reactive pan with the cream. Heat the cream mixture over medium heat until scalded (tiny bubbles form on the sides of the pan). Cool the infused cream to room temperature. Strain through a sieve and combine with the sour cream in a non-reactive bowl. Cover and leave at room temperature overnight. (I like to put mine in a cold oven with the oven light turned on). Add allulose sweetener to taste or not. Use or refrigerate for up to three days.
Vanilla Bean Crème Fraîche
Ingredients
- ½ vanilla bean
- ½ cup heavy cream
- ½ cup sour cream
- 1 tablespoon allulose to taste (optional)
Instructions
- Cut the half of vanilla bean in half again lengthwise. With the tip of a paring knife, scrape the seeds from the pod and place both in a non-reactive pan with the cream. Heat the cream mixture over medium heat until scalded (tiny bubbles form on the sides of the pan). Cool the infused cream to room temperature. Strain through a sieve and combine with the sour cream in a non-reactive bowl. Cover and leave at room temperature overnight. (I like to put mine in a cold oven with the oven light turned on). Add allulose sweetener to taste or not. Use or refrigerate for up to three days.
Nutrition Facts
Calories
105.50Fat (grams)
10.87Sat. Fat (grams)
6.51Carbs (grams)
1.43Fiber (grams)
0.00Net carbs
1.43Sugar (grams)
1.24Protein (grams)
1.03Sodium (milligrams)
11.30Cholesterol (grams)
33.72The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.