Tarta, Tarte, Tart

Beautiful isn't it? It's made with a simple pie-crust and glazed lightly with almond oil, coconut oil and agave nectar to give it a much deeper flavor and a wonderful color. Underneath the flaky shell are fresh pears, agave nectar, orange zest and juice and just a dash of cinnamon for more depth. It took less than two hours to make this and yet it looks like a masterpiece!

(Tarta, Tarte, Tart Crust Ingredients)

• 1 cup of All-Purpose Flour
• 2 tsp Granulated White Sugar
• 4-5 tbl Cold Coconut Oil (not Virgin)
• 1/8 a tsp of Iodized Salt
• 1/8 a tsp of Baking Soda
• 5 tbl Ice Water + a 1/4 a tsp of Organic Apple Cider Vinegar (with Mother

(Tarta, Tarte, Tart Filling Ingredients)

• 3 Medium-Sized Pears, sliced thin
• 1/2 a tsp of Cinnamon
• 5 tsp of Cornstarch
• 2-4 tbl of Brown Sugar
• 1-2 tbl of Fresh Squeezed Orange Juice + 1/2 tsp Zest

(Tarta, Tarte, Tart Glaze Ingredients)

• 3 tbl Hot Water
• 4 tbl Agave Nectar
• 1/8 a tsp of Almond Extract

(Directions)

• For the Crust: Measure the coconut oil in its liquid state and placing it in the freezer. After 2-5 minutes the oil should be ready.
• Mix the dry ingredients together.
• Break it into equal size chunks into the flour mixer, then take your fork and mash it into the flour until everything is crumbled.
• Place a well in the middle and add in your ice water and vinegar mixture slowly to the batch while mixing. It shouldn't be a wet batter and should feel slightly like store-bought pie dough.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.


• For the Filling: Mix all of the ingredients first except for the apples Then toss the apples in it. l
• Once that is done, set it aside and prepare your glaze as the pie crust continues to chill.


• For the Glaze: Combine the ingredients together in a small bowl.


• Assembling the Pie: Flour your rolling pin and baking surface and slowly roll out the pie crust, only rolling one side for about 5-10 seconds and letting it rest for 10 more seconds as you focus on another side and the middle.
• Once it is about 1/8 of an inch, transfer it to a lightly oiled small pan (or you can free-form it) and keep the edges on the outside as you place in your filling as you like.
• Roll the sides on top of each other as I did in the photo and spread some more coconut oil over it for color.
• Bake it at 425 degrees for 15-20 minutes, then lower the heat to 350 and continue to bake it for 35-40 minutes or so, depending on your oven.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.
• Enjoy!