Cold weather and desserts seem to go hand in hand. Here's a recipe for a warm and comforting fall treat

-Preheat the oven to 375 degrees. Generously butter a medium pie pan.

-To make the topping, coarsely grate 4 TBS butter into a bowl.

-Add 1/4-1/2 cup brown sugar, 1/2 cup flour, 1/4 cup chopped almonds, 1/4 tsp salt, some freshly grated nutmeg and 1/2 tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture, then set aside.

-In a blender, combine 3 eggs, 1/4 cup honey, 1 1/2 tsp vanilla, 1/4 tsp almond extract, a small pinch of salt, some freshly grated nutmeg, 1 1/2 cup milk and 1/3 cup flour and puree until smooth.

-Scrape down the sides and blend for a few more seconds. Set-aside until ready to use.

-Core and thinly slice about 1 1/2 pounds Asian pears and/or Liberty apples into a pie pan.

-Pour the batter over top, add the crisp topping and bake until puffed and golden, about 50 minutes.

-If desired, sprinkle tart with a few TBS Amaretto as soon as it comes out of the oven.

-Serve warm with a pitcher of fresh organic cream or vanilla ice cream.