Vegan pear tart

desserts Baking sweet
Total: 50 min. | Active: 20 min.
vegan, lactose-free

This delicious recipe was handed down to me by my mother. Even as a child, I remember how we would buy organic products and look out for wholefood ingredients. Thanks to Coop's organic spelt pastry, I have been able to take the original recipe and adapt it for vegans. I haven't stuck to the recipe word for word. As a chef, it's my job to come up with new creations. To make this pear tart a little more interesting, I have filled the crust with a sweet jam. It's important to blind bake the base for 10 minutes. I came to this conclusion myself and always take this precaution when preparing tarts and pizzas. I like the base to be baked through.

Recommended by:
FOOBY Team

Ingredients

for 8 pieces

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

How it's done

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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