Pear and caramel tart

Pear and caramel tart

By
From
Vegan Goodness
Makes
1 x 23 cm
Photographer
Jessica Prescott

Pears and caramel are a match made in heaven. You can serve this tart warm or cold.

Ingredients

Quantity Ingredient

For the caramel

Quantity Ingredient
400ml tin coconut milk
10 medjool dates, pits removed and finely chopped
pinch salt, plus more if needed
1 teaspoon vanilla powder, (optional)

For the dough

Quantity Ingredient
185g plain flour, plus extra for rolling
50ml coconut oil, melted
50ml maple syrup
1 teaspoon ground cinnamon, (optional)

For the topping

Quantity Ingredient
3 pears, peeled, cut lengthwise and then finely scored the outside at 2 mm intervals - careful not to slice it all the way through
handful walnuts, roughly chopped
Whipped coconut cream

Method

  1. Preheat the oven to 180°C.
  2. To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and vanilla powder (if using) and set aside.
  3. To make the dough, place the flour, coconut oil, maple syrup and cinnamon (if using) in a bowl and mix with a fork until the ingredients are combined but the mixture is crumbly.
  4. Add 50–100 ml water, one tablespoon at a time, stirring between additions, until the mixture sticks together. Lightly knead into a ball in the bowl and then place the ball on a floured surface.
  5. Press the ball into a circle with your fingertips. Flip and roll flat with a lightly floured rolling pin, then continue to flip and roll again, dusting the top with a little flour each time, until your crust is big enough to fit in your pie dish or cake tin and go up the side a little. If you are having difficulty rolling, let it rest a moment. Gently lift the dough into a pie dish or 23 cm round springform cake tin.
  6. Pour your prepared caramel into the crust. Place the scored pears on top and press down so they are nestled into the caramel. Sprinkle the chopped walnuts around the outer edge of the caramel. Bake for 40 minutes until nice and golden. Allow to cool for at least 10 minutes before serving with some whipped coconut cream.
Tags:
healthy
vegan
vegetarian
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