1 min read


pear tart being cooked over open grill outside
kids hand going to grab a slice of pear tart


Loren & Daniel — of LEV, NYC. Creators of location centric experiences where food, people and place come together — take Thanksgiving outdoors with this poached Pear Tart.



For the syrup:

4 peeled Beurre D'anjou Pears
2 lemon peels
100g sugar
1L water
5 cardamom pods

For the tart base:

100g almond flour
100g melted butter
2 eggs
Half cup of milk
1 cup oats
Pinch of salt


1. First, poach the pears. Bring everything to boil without the pears to make a spiced stock syrup. Once boiling, add the pears and simmer for 20 minutes. Take off the heat and let the pears cool completely in the syrup.

2. Preheat your oven to 370°F. While the pears are cooking, make the tart base. Whip the eggs with the sugar until pale and fluffy. Add the melted butter, milk, almond flour and oats folding gently after each addition. Mix well and pour into a 9” x 13” baking tray lined with parchment paper.

3. Once the pears are cool, take them out of the stock syrup, cut in half and gently carve away the core and seeds with a spoon. Lying the pear flat, cut each half into a fan shape. Place the cut pears on the tart and bake for 30 to 40 minutes.

4. While the tart is cooking, reduce the stock syrup by at least half on a hard boil and use it to brush the tart once cooked.


See all

We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Footer icon

Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.


location pin icon

Know where your food comes from

We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).


flower type shape vector image

Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.


Get our seasonal updates straight to your inbox

United States

© 2023 Natoora Ltd.