This tart is so moreish. i struggle to only have one piece! I think it would pair perfectly with a scoop of goatless goat cheese sorbet.
I used Bob's Red Mill All Purpose Flour
- 1/2 to 1
peeled, cored and thinly sliced
- Erythritol or powdered sugar
Grease a 20cm round pie pan or equivalent.
Sift together flour, almond meal, sugar and salt together.
Add solid coconut oil and cut into flour mixture with a fork until it resembles bread crumbs.
Add milk a couple of tablespoon at a time till dough sticks together as a firm but moist dough.
Crumble dough into pie pan and press into a crust with your fingers.
Place pie pan in the fridge and chill the crust for 30 minutes.
Preheat oven to 180C.
Bake crust for 15 minutes. Remove and set aside while preparing the filling.
Sift almond meal, sugar and salt together.
Mix in the extracts, aquafaba, milk and coconut oil until fully combined.
Spread the jam along the bottom of the crust and pour the filling over the top. Spread out evenly with a spatula.
Place pear slices along the top of the filling.
Bake in the oven for 30 minutes or until crust is golden and crispy.
Tastes great warm or cold and topped with vegan marscapone or coconut whipped cream. Allow to cool before dusting with sweetener or it will absorb into the tart.