DessertPaleoRecipesVegan

Poached Pear Tart

by Edward Daniel
written by Edward Daniel
Caption of Poached Pear Tart. Image by Edward Daniel (c).

Poached Pear Tart is another one of my lush recipes. I love the succulent taste of the poached pears which have a hint of the Eastern spices seeping through as you take a bite from the tart.

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London –  I like to support small outlets, where I can.  You can find the shop here

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

Caption of Poached Pear Tart. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For poaching
  • 6 conference pears, deskinned
  • 2 litres filtered water
  • Cinnamon stick
  • 3 juniper berries, crushed
  • 2 Star anise
  • 3 all spice berries
  • For the filling
  • 150g almond, blanched ground
  • 150g retained syrup from poaching
  • Few drops of almond essence
  • For the glaze
  • 4tbs apricot jam
  • 2tbs filtered water, hot
  • For the pastry
  • Dry ingredients
  • 100g amaranth seeds
  • 50g oats
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • Pinch of salt
  • 75g tapioca flour
  • Wet ingredients
  • 30g prune puree
  • 8tbs filtered water
  • 40g coconut oil
  • Olive oil for lining

Instructions

  1. Line 6 medium cake tins with oil.
  2. In a large non-stick saucepan, gently simmer and poach the deskinned pears in water, cinnamon, all spice, juniper berries and Star anise for 2 hours. Baste and turn regularly. Set to one side.
  3. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  4. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
  5. Weigh and measure the dough. Separate into 6 pieces of equal and approximate weight.
  6. Form the dough into a ball and place between two sheets of baking paper. Roll out the dough into a thin circular layer. Remove one sheet and place around the flan dish.
  7. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  8. Prick the pastry and place in the oven for about 10 minutes.
  9. Make the filling by taking the ground almond and mixing it with 150ml of the retained water from the poaching. Use a sieve.
  10. Take the pastry from the oven and spread the almond filling over each of the 6 pastries.
  11. Place and layer the slices of poached pear on top of the almond filling.
  12. Make the glaze by combining the apricot jam and water. Using a pastry brush, glaze the sugar mixture over the pears
  13. Place the flan in the oven for 20 minutes.
  14. Serve the Poached Pear Tart with vegan ice cream.

 

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