Pear Tart with Poached Pears and Caramel Sauce
Fruity tart accompanied by poached pears and easy caramel sauce make a perfect dessert after an autumn or winter dinner.
Ingredients
- 100 gm almond butter
- 100 gm almond meal
- 2 flax eggs
- 1 tsp vanilla extract
- 1 tsp plain flour
- 2 sheets puff pastry
- 2 pears firm
- ½ cup agave syrup or maple syrup
- 50 gm melted coconut oil
- 2 tbsp coconut sugar or brown sugar
For poached pears:
- 1 tsp vanilla extract or cardamoms
- ½ tsp fennel seeds
- Juice of ½ lemon
- 3 pears
Caramel sauce:
- ½ can Coconut cream
- ½ cup coconut sugar
- 2 tbsp coconut oil
- ½ tsp vanilla
- Fennel fronds to garnish
Instructions
Pear Tarts :
- Heat the oven to 180 degrees and line baking tray with baking paper.
- Beat almond butter, almond meal, maple syrup, flax eggs, flour and vanilla in a blender until smooth.
- Place the puff pastry on clean flat surface and cut each into 3 strips. Lay cut pastry sheets on to prepared tray leaving at least an inch between each strip.
- Divide the almond mixture into six equal parts and spread on each pastry sheet with a butter knife or an icing spatula.
- Peel pears and cut half lengthways and remove core. Cut into thin slices.
- Lay pear slices overlapping each other over the almond spread until whole sheet is covered.
- Cover with coconut sugar and drizzle with coconut oil.
- Bake for 15 minutes
- Serve with poached pears and caramel sauce/ cashew cream
Poached pears :
- Combine fennel seeds, lemon juice and sugar in a saucepan with 450 ml of water in a saucepan and bring to boil.
- Peel and quarter the pears and add to the pan. Cover with baking paper or aluminium foil and keep them submerged.
- Simmer for 10 minutes until tender.
Caramel Sauce :
- Put coconut sugar in a small saucepan over on low heat and stir until caramelised and melted. Be sure not to burn the sugar.
- Add coconut cream and oil and whisk until nicely mixed. Simmer for 3-5 minutes on low heat until the sauce thickens.