Vegan pear tart

Vegan pear tart

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free, healthy and balanced
Nutritional value / piece: 326 kcal
, Fat: 18 g
, Carbohydrate: 31 g
, Protein: 7 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To blind bake

1 rund ausgewallter Naturaplan Bio Betty Bossi Dinkel-Kuchenteig
4 tbsp Naturaplan Aprikosenkonfitüre

Tart

150 g gemahlene Naturaplan Mandeln
6 pears
1 tsp cinnamon
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How it's done

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To blind bake

Roll out the dough thinly and transfer to the tin with the baking paper. Brush the edge of the dough with half of the jam and roll it inwards. Prick the cake base and the rolled edge with a fork.

Blind bake for approx. 10 mins. in an oven preheated to 200 °C (fan). Remove from the oven, leave to cool.

Tart

Spread the remaining jam over the cake base and sprinkle the almonds on top. Slice the pears, place them cut side down and packed closely together on the cake base, sprinkle with cinnamon, bake for a further 20 mins.

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