Rhubarb and Pear Tart

Step 1

Preheat oven to 375°F. Line the removable bottom of a 9-inch tart pan with parchment paper.

Step 2

For crust, in a food processor combine cornmeal, oats, almonds, and salt. Process until almonds are ground. Add almond butter and 2 tablespoons of the maple syrup. Pulse until well combined. With processor running, slowly add milk through feed tube until mixture starts to cling together and is moistened. Press mixture over bottom and up sides of the prepared pan. Bake 10 minutes.

Step 3

Meanwhile, in a medium saucepan whisk together orange juice, the remaining 3 tablespoons maple syrup, and the cornstarch. Add rhubarb, pear, and ginger. Cook and stir over medium 3 to 4 minutes or just until mixture begins to thicken.

Step 4

Pour fruit mixture into partially baked crust. Bake 45 to 50 minutes or until fruit is soft and filling is thickened. Cool completely before serving.