Pear Cardamom Caramel Tart in a Marzipan Streusel Crust

The inspiration for this Pear Cardamom Caramel Tart in a Marzipan Streusel Crust is a Lang Chocolates Recipe challenge. The challenge is to create a dessert, entree or sauce/marinade with Keystone Pantry Allulose. After signing up to enter the contest they sent me a 3lb jar.

So what is Allulose? Allulose is a rare sugar, meaning that it is naturally occurring in natural products like figs, raisins, and dates. It is an ultra-low calorie sugar with less than 1 calories per teaspoon. It has the same bulk and browning characteristics as white sugar but almost none of the calories.

Additionally, the product has a very low Glycemic Index and has zero net carbs, so Allulose works well with Keto and Low Carb diets.

For this Pear Cardamom Caramel Tart in a Marzipan Streusel Crust, I used the Allulose in three different components. First I made marzipan to add to the streusel crust.

I’ve said it a million times, streusel makes the perfect tart crust. No greasing the pan, no freezing the dough. Just keep it in the fridge while you prepare the tart filling.

To do this, I had to turn the granulated sugar texture of the Allulose into a powdered form. This was a cinch to do. I threw the required amount of sugar in my marzipan recipe in the Nutri bullet and in seconds it was blitzed into a powdered sugar form. After that, I followed the steps for the marzipan recipe below.

The second part was in the streusel crust itself which contain flour, Allulose, butter, and marzipan. The third part was creating a cardamom caramel sauce to brush on the fresh pears layered in the tart. In all three cases, the Allulose behaved just like sugar. If you want to use real sugar in this recipe just swap out the Allulose for the same amount of white granulated sugar in the recipe.

There is a lot going on in this Pear Cardamon Caramel tart in a Marzipan Streusel Crust both in flavor and texture. No need to pour a custardy filling over the fresh pears. Their slices of crunchy goodness, lightly brushed with the caramel sauce are fine on their own. The fresh tangy taste of the red pears perfectly balances out all the marzipan, streusel, caramel sweetness. Notwithstanding, you cannot tell regular sugar was not used in this recipe.

Adding cardamom powder to the caramel kicks the warm fall flavor up a notch. I also used light coconut milk instead of heavy cream for the Caramel. Consequently, the caramel did not thicken up as much. However, it was still delicious. Serve this delicious tart with the extra cardamom caramel sauce drizzled over the top.

Follow Lang Chocolate on Facebook and Instagram. Additionally, You can purchase Keystone Pantry Allulose here.

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Pear Cardamom Cardamom Tart in a Marzipan Streusel Crust

Course Dessert

Cuisine American, German

Keyword Pear Tart

Prep Time 30 minutes

Cook Time 30 minutes

Chill Time 30 minutes

Total Time 1 hour

Servings 8

Author Lora Wiley-Lennartz

Ingredients

For the Allulose marzipan streusel crust:

• 1 +1/2 cups all-purpose flour
• 3/4 cup allulose
• 1/2 teaspoon salt
• 6 ounces Allulose marzipan* Homemade recipe follows
• 3/4/ cup 1+1/2 sticks unsalted butter
• 1 tablespoon white breadcrumbs

For the pear filling:

• 3 large red pears
• 1 teaspoon lemon juice

For the Allulose Cardamom caramel sauce:

• 1/2 cup Allulose
• 3 tablespoons butter, cut into pieces.
• 1/4 cup heavy cream
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt

Homemade Allulose Marzipan Recipe:

• Ingredients:
• 1+1/2 cups blanched* ground almonds
• 2 teaspoons pure almond extract

• 1+1/2 cups powdered sugar• 1 teaspoon rosewater
• 2 tablespoons egg white


Instructions

Make the Allulose Marzipan Streusel Crust:

1. Grease and flour a 9″tart pan

2. Whisk together the all-purpose flour, sugar, and salt.

3. Grate the marzipan or cut it into very small pieces.
4. Cut the butter into pieces.
5. Add the marzipan and butter to the flour mixture and use your hands to mix everything together to form the streusel.
6. Press the streusel into the tart pan. Sprinkle the tablespoon of white breadcrumbs evenly over the top. Wrap the pan in plastic cling film and refrigerate for 30 minutes.
   

Make the Allulose Cardamom Caramel Sauce:

1. Heat the allulose in a deep small skillet.
2. Stir the allulose until the sugar dissolves. Keep stirring until it turns a golden bubbling brown color.
   
3. Add the butter pieces and stir until the butter has melted.
4. Add the cream in a slow steady stream while stirring.
5. Stir in the salt and the cardamom powder.
6. Let boil for 2 minutes, remove from heat and let cool.

Prepare the pear filling:

1. Preheat the oven to 350 F.
2. Slice the pears into quarters and cut out the cores. Use a sharp knife or mandolin to thinly slice the pears.
   
3. Place the slices in a bowl and toss with lemon juice.

Assemble the tart:

1. Arrange the pears on top of the streusel crust in the pan in layers, cut sides to the center.
   

2. Lightly brush each layer of pears with the caramel sauce.

   
3. Place the pan in the oven and bake for 30 minutes.
4. Remove from oven and let stand 10 minutes. Transfer the tart to a serving plate, cut and serve.

Make the Allulose Marzipan:

1. If you are using almond flour, skip the next two steps.
2. *To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
3. Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.

4. To convert white granulated sugar to powdered sugar, place the recipe amount in a blender or food processor and pulse or blend until the sugar becomes a powdered consistency. 

   

5. Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.

6. Add the pure almond extract and the rosewater and pulse until combined. Add the egg white and pulse until the mixture becomes smooth.
7. Wrap the mixture with plastic cling film, stow in a ziplock bag and keep in the refrigerator until ready to use. You can also freeze it.
8. Makes roughly 18 ounces