Pear and Almond Tart [Vegan, Gluten-Free]
The crust is soft and crumbly and graham cracker like; the cashew cream top is smooth and topped with freshly chopped almonds, followed by a thick layer of sweet, cinnamon-sprinkled pears. We based our recipe for this pear tart off of a similar recipe from Go Dairy Free.
Ingredients You Need for Pear and Almond Tart [Vegan, Gluten-Free]
How to Prepare Pear and Almond Tart [Vegan, Gluten-Free]
- Preheat oven to 325 degrees
- Combine sugar, coconut flour, and brown rice flour in a mixing bowl. Add in melted earth balance and brown rice syrup and stir well. Mixture will begin to form crumbles. Press entirety of crumbly mixture into a 9 in spring-form or pie pan.
- Set aside.
- Combine the first 4 ingredients listed above into your food processor on high for 3-5 minutes. (You want the cashews to whip into a thick cream-like consistency.)
- Once the cashews have become 'cream', pour the entire mixture into the set aside crust. Use a spatula to smooth out the cream mixture...and taste test the batter.
- Once the batter has been poured into the crust, top with the almonds, spreading evenly. Almonds can be purchased pre-sliced, or easily cut. Just whip out some almonds, a big knife, and a cutting board. Easy peasy!
- Cut pears into slices by cutting in half lengthwise, then beginning at the top and working your way to the bottom, make about 1/8-1/4 inch slices. Do this for both pears. Discard or compost the leftover core.
- Pour sugar, cinnamon, and nutmeg into a bowl. Stir to combine.
- Add pear slices, using a wooden spoon to toss them with the sugar and spice mixture.
- Once tossed, lay pear slices on top of cashew cream and almond layer.
- Layer slices slightly on top of eachother, the smaller ends coming together in the middle.
- Bake at 325 degrees for 30 minutes, or until pears soften. Test pears with a toothpick if needed.
- Enjoy!
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What about chitin binding lectins in the rice (flour)?
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