Strolling through my local food market last week, I discovered the lushest pears ever. Ripe, juicy and that wonderful light taste of pears. This vegan Almond Pear Tart is a subtle bake. A hint of cardamom gives a certain depth and lemon zest adds its needed freshness. But the star of this tart is the lovely taste of pear and almond, two flavours that go together so wonderfully. This recipe is rather easy and fuss-free. Will you give it a go?
This recipe for a vegan Almond Pear Tart is:
- Vegan (no dairy, no eggs)
- No added white sugars
The subtle flavours of pear and almond married with a hint of cardamom and the tanginess of lemon make this vegan Almond Pear Tart a true crowd pleaser.
- 165 g buckwheat flour
- 180 g ground almonds
- 1 pinch of salt
- 1 tsp baking powder
- 2.5 tbsp arrowroot powder
- 0.5 tsp cardamom
- 1 small lemon
- 650 g ripe organic pears
- 1 tsp vanilla essence
- 75 g almond butter
- 160 g birch sugar
- Some almond flakes for decoration
Preheat your oven to 180 degrees C and grease a round cake tin (approx. 26cm diameter).
Wash, peel and roughly chop the pears. Using a blender, blend the pears (not too fine, it's okay if there are still some bits left) and add the grated lemon zest and the juice of half the lemon. Blitz and add the almond butter and the vanilla essence. Blitz again. In a new bowl, mix the ground almonds, buckwheat, arrowroot, salt, baking powder, cardamom and birch sugar. Combine well.
Add your pears and combine well. Pour the cake batter into the prepared tin and sprinkle the top with some almond flakes. Bake for about 25 to 30 minutes. Leave in the oven to cool down.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.