Gingered Pear Tarts
vegan // gluten-free // soy free // delish
makes 4-5 mini tarts, or 1 large tart
2-3 pears, preferably ripe
a mix of 1 tbsp coconut sugar, 1 tsp cinnamon, 1 tsp ground ginger
3/4 c. almond flour
1/2 c. gluten-free all-purpose flour (I use King Arthur brand)
3/4 c. oats
1/4 c. honey or maple syrup
1 tsp. baking powder
1 tsp salt
5 tbsp coconut oil (not melted)
1 tbsp molasses
1 tsp cinnamon
2 tsp ground ginger
Preheat oven to 350º F for a full-sized tart, or 325º for mini tarts.
Prepare your tart pan/pans by lining the bottom with parchment paper and rubbing coconut oil along the sides. You can use make this in a classic tart pan, a 10” springform pant, mini tart pans, or mini springform pans. I like to use mini springforms.
Peel your pears, core, and cut in half. Slice the pears into 1/8” slices, maintaining the “pear” shape.
To make the crust, we will use the food processor. Add the oats, and pulse 4-5 times to create a coarse meal. Add the almond flour, gluten-free flour, baking powder, salt, cinnamon, and ground ginger. Pulse 4-5 more times until well combined, and the oats are further broken down. Add the honey, coconut oil, and molasses. Process until mixture forms a large ball.
Remove crust dough, and press into your prepared tart pan/pans. Nestle the pears into the dough, and slightly fan out the pieces. Squeeze lemon juice over the tops of the pears, and sprinkle with the cinnamon/sugar/ ginger mixture.
For a full-sized tart, bake at 350o for 35-40 minutes, or until the pears are tender, and the tart crust is golden brown. For mini tarts, bake at 325o for 30-35 minutes, or until pears are tender and crust is golden brown. Allow to cool for at least an hour before removing from tart pan. Serve with homemade whipped coconut cream, or if not avoiding dairy, homemade whipped cream.