This post was shared on the Virtual Vegan Linky Potluck #14
I really have grown to love pears in the last few years. The only pears that I remember growing up were the little square mushy pears in the cans of fruit cocktail my Mom bought from Del Monte. We always had plenty of fruit, fresh usually, but not pears for some reason. We’d even drive up to Pennsylvania each fall to get fresh from the tree apples or get pick your own peaches from an orchard. We just didn’t do pears and so many things or tastes that you do or don’t grow up with become your little scope on what you like. Well, I’ve learned to love pears. They just take so darn long to ripen up. These pears for my tart sat on a window sill for 10 days. But then, suddenly, they were perfect!
Perfectly colored, perfectly sweet, perfectly soft.
The only problem with that is…they don’t last when they’ve finally reached that perfect peak! I had to use them up quick.
So a tart.
Pies, tarts, I love anything with the opposites of sweet fruit and slightly salty crust.
Yes, this tart is sprinkled with a tiny dose of coarse sea salt and it really works.
It works because the pears, with a little help from some cinnamon and cloves, are a great contrast.
- 1 cup Gluten-Free Oats
- 1 cup Almond Flour or meal
- 1 cup Medjool Dates, Soaked and drained
- 1 Tbs. Cinnamon
- 1 tsp. Ground Ginger
- 1/2 tsp. Ground Cloves
- 1 Tbs. Vanilla Extract
- 4 Tbs. Coconut Oil melted
- 3 large ripe Pears, ( I used Bartlet) cored and cubed
- 1/3 cup Organic Sugar mixed with 2 Tbs. Ground Cinnamon
- 2 Tbs. Almond Flour for thickening
- Sea Salt for topping
- Blend all the crust ingredients in a food processor, pulsing until a sticky crumble is formed. If you're not using Medjool dates, you may need a little more Coconut Oil to get the 'stick' to form a good crust.
- Transfer your crust dough to a tart pan. I used an '8 X 12' inch to give you an idea of how much the dough amount here will cover. Using your fingers, push and flatten the dough to cover the bottom of your pan and up the sides slightly. You should be able to have a crust about 1/3 inch thick.
- Freeze your crust in the pan while putting together your filling.
- Stir together pears and the other filling ingredients gently so as not to 'mush' your pears too much. Just stir to coat. Pour your filling into your chilled crust. Spread the filling to the edges and sprinkle with about 1 Tbs. of coarse Sea Salt.
- Store uncovered at room temperature until serving. Or freeze. See notes below.
- This tart is just delicious prepared 'Raw' If you'd rather serve it the next day, or throughout the week, I'd suggest baking it at 350 degrees for 30 minutes prior to serving. The crust is designed to be as healthful as possible but does absorb much of the fruit juices after standing at room temperature for a while. Serve it raw immediately or cut into squares in the pan, cover and freeze. Then thaw out squares as needed. Or just bake your tart and store, covered on the counter.
Wishing you a peaceful week. As peaceful as Mr. Floyde’s will be. What a putz!!
More from my site
- It all happened a couple of years ago now. On being Vegan.
- Virtual Vegan Linky Potluck #14