- ¾ cup Almond Flour
- 9 tbsp Xylitol
- 4 tbsp Unsalted Butter
- 11 oz Cottage Cheese
- 2 small Pears
- 1 fl. oz Brandy
- ½ tsp Pure Almond Extract
- ½ tsp Ginger (Ground)
- 2 tbsp Sugar Free Apricot Preserves
- 1 large Egg (Whole)
- 2 tsp Tap Water
- 1 oz Almonds
- Preheat oven to 350°F.
- For crust: In a food processor, pulse almond flour and 2 tbsp xylitol to combine, about 10 seconds. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds.
- Add 3 ounces cottage cheese and pulse until the dough starts to come together, about 30 more seconds. Put dough on the bottom and up the sides of an ungreased 10 tart pan.
- Prick dough about 15 times with a fork and chill in freezer while preparing filling.
- For filling: In a small bowl, toss pear slices with 1 tbsp of the xylitol, Cognac, ¼ tsp of the almond extract and ginger until evenly distributed. Set aside.
- In a large bowl with an electric mixer on high speed, beat 8 ounces cottage cheese at room temperature and ⅓ cup xylitol until soft and creamy, about 3 minutes. Add egg and remaining ¼ tsp almond extract and beat until smooth, 1 minute more (scrape down sides of bowl as necessary).
- Pour cottage cheese mixture into chilled tart shell. Arrange pears on top of cottage cheese mixture in slightly overlapping concentric circles. If there is liquid left from the pears, pour it evenly over the tart.
- Bake for 30 minutes. Remove from oven and place on a wire rack to cool. Melt jam with water over medium heat. Brush over hot tart and sprinkle with almonds. Let tart cool completely before serving.
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