This tart is winter eating at it’s best. It’s rich and sweet and is a lovely showcase for the best winter fruit – the pear.
Surprisingly, to me anyway, not everyone loves pears. As my husband is, sadly, one of those people I only made a small batch of these tarts since I would be eating most it myself. The recipe below makes three 12.5cm (5 inch) tarts. If you wish to make one large tart then double the quantities below and use a 22.5cm (9 inch) flan dish.
The recipe for the pastry base comes from Gourmande in the Kitchen It is gluten free and vegan yet still tasty. The pastry is very easy to make and is best eaten on the day it is made.
Do you like pears? What is your favourite winter fruit?
Adapted from Gourmande in the Kitchen
125g (1cup) almond meal
pinch of salt
30ml (2 tbsp) golden syrup
30ml (2 tbsp) coconut oil, melted
Mix all ingredients together until thoroughly combined. Press the mix into the flan tins. Chill for 20 minutes. Prick the bottom of the dough all over with a fork. Bake in a moderate oven for about 7 minutes or until lightly golden.
100g pitted prunes
1/2 cup orange (or apple) juice
about 1 small pear per tart, peeled, cored and finely sliced
Place the prunes and orange juice in a small saucepan and heat until the prunes are very tender; it only takes about 5 minutes or so. Remove from the heat and blend into a puree.
To assemble, place a large spoonful of the prune puree into the bottom of each pastry case and smooth over to cover the base. Delicately arrange the pear slices over the top. Bake in a moderate oven for approximately 15-20 minutes until the pear is tender.
2 tbsp apricot jam
small handful flaked almonds
Heat the jam until runny (about 30 seconds in the microwave should do) and brush over the top of the pears. Sprinkle with the flaked almonds.
Serve hot or cold, with cream, ice-cream or custard.
As I am such a good wife I made one prune and chocolate tart for my pear-averse husband.