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1
Heat oven to 350 degrees F. Coat inside and removable bottom of an 8-inch tart pan with cooking spray.
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2
To make the crust, in a large bowl, using a mixer on medium speed, beat together 1/4 cup butter and 1/4 cup brown sugar until creamy - about 1 minute. Beat in 1/2 cup ground almonds and flour until combined, and a crumbly dough forms. Place dough in tart pan and press into bottom and sides. Bake 10-12 minutes or until light golden brown and fragrant.
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3
To make the filling, in a large bowl, using a mixer on medium speed, beat together squash and brown 1/4 cup sugar until well combined - about 1 minute. Beat in eggs, coconut milk, orange juice, orange zest, vanilla, cinnamon, ginger and 1/4 teaspoon salt until well combined - about 2 minutes. Place filling into cooled tart shell; place pear slices on top; sprinkle with coconut. Bake 30-35 minutes or until set, and pear is light golden brown; cool on a wire rack.
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4
To make the Almond-Maple Caramel, in a medium saucepan over medium heat, whisk together 1 tablespoon butter, 3 tablespoons brown sugar, maple syrup, cream and 1/8 teaspoon salt; bring to a boil. Boil 3 minutes, whisking frequently, until sugar is dissolved; whisk in 3 tablespoons sliced almonds until combined. Remove outer ring from tart pan. Evenly drizzle Almond-Maple Caramel on top of tart. Serve tart slices with whipped cream.
