Danielle’s Pear & Frangipane Tar

Pear and Frangipane Tart

by Danielle Minnebo November 14, 2016

Pear and Frangipane Tart

By: Danielle Minnebo

The vanilla glaze adds a lovely warm vanilla flavour and is the perfect way to finish off this delicious tart.

Servings

Prep time

Cook time

Recipe

Ingredients

1 cup spelt flour
125g butter
2 tbsp coconut palm sugar
3 eggs
Cold water
¾ cup almond butter
4 tbsp coconut palm sugar
2–3 ripe pears, sliced thinly
¼ cup honey
¼ cup water
½ tsp vanilla bean powder

Method

Preheat oven to 180°C.
Add spelt flour, butter and coconut palm sugar to food processor and blend until resembles fine breadcrumbs. Add 1 egg and blend until mixture comes together and forms dough. If mixture is slightly dry, you may need to add a tablespoon of cold water and blend again until dough comes together. Wrap pastry dough in clingwrap and store in fridge for 30 mins.
Mix together almond butter, coconut palm sugar and 2 eggs, and set aside.
Remove pastry from fridge and roll out onto floured surface until approx. 3mm thick. Line tart tin with pastry, trim excess from top and prick base with fork. Blind bake in for 12 mins.
Remove from oven and spoon almond mixture into pastry case and smooth surface. Arrange sliced pears on top in circular pattern, pressing into almond mixture. Bake for 45 mins, until golden-brown.
Melt honey, water and vanilla bean powder in small saucepan, simmer for 5 mins until thickened into syrupy glaze.
Allow tart to cool, then brush vanilla glaze over top of pears.

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#Tags: dessert, vegan, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.