Pear and Almond Tart

Chillier weather calls for warm and comforting desserts, like this delicious pear and almond tart. Pears are sliced thinly, tossed in spices and then layered on top of the tart. The almond filling is similar to that of a frangipane but because of the coconut sugar used, it comes out with more of a maple-like flavor. Simply mix all the ingredients together and evenly spread it in your par-baked crust before arranging the spiced pears on top. Serve this tart with a dollop of your favorite vegan ice cream.

PEAR AND ALMOND TART [VEGAN]

INGREDIENTS

FOR THE CRUST:

• 1 flax egg (1 tablespoon flax seed meal 3 tablespoons water)
• 1/2 cup coconut oil, softened
• 1 1/2 cups plain flour
• 4 tablespoons coconut sugar
• 4-5 tablespoons ice cold water

FOR THE ALMOND FILLING:

• 2 flax eggs (2 tablespoons flax seed meal 6 tablespoons water)
• 1/2 cup coconut oil, softened
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups almond meal
• 2 tablespoons blanched almonds, roughly chopped

FOR THE PEAR TOPPING:

• 4 Bosc pears, peeled, cored and sliced
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

PREPARATION

TO MAKE THE CRUST:

1. Preheat the oven to 390°F fan forced. Line and grease a 9-inch tart tin.
2. Make the crust. Begin by making the flax egg by mixing the water and flax seed meal together in a small bowl. Leave to sit in the refrigerator for 5 minutes to set.
3. Using your fingertips (or a food processor) rub the coconut oil into the flour and coconut sugar until it’s evenly distributed. Mix in the flax egg. Slowly mix the water in one tablespoon at a time until the dough comes together.
4. Shape the dough into a ball and using a rolling pin, roll out to 3-millimeters thick. Transfer to the greased tart tin, leaving 1/2-inch excess hang over the sides (see notes). Pierce the tart all over with a fork to prevent any air bubbles forming. Par-bake dough in the preheated oven for 12 minutes. Remove and leave to cool slightly. Lower the oven temperature to 320°F.

TO MAKE THE FILLING:

1. Meanwhile, make the filling. Make the flax eggs using the same method as above. Cream together the coconut oil and coconut sugar until pale and creamy, about 2 minutes. Beat in the set flax egg and vanilla extract. Fold through the almond meal. Evenly spread mixture into the par-baked crust. Sprinkle with the roughly chopped blanched almonds.
2. Make the pears. Combine all the ingredients in a bowl and toss to combine. Arrange the pears over the filling.
3. Bake in the reduced oven temperature for 45 minutes. Remove and leave to cool completely.
4. Serve with whipped coconut cream or your favorite vegan ice cream.

http://www.onegreenplanet.org/vegan-recipe/bosc-pear-and-almond-tart/?utm_source=Green+Monster+Mailing+List&utm_campaign=06336e92f3-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-06336e92f3-106919241