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Vegan pear tart
20 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 326
  • Fat about 18g
  • Carbohydrates about 31g
  • Protein about 7g
This is needed
This is needed for 8 piece
To blind bake
  • 1 spelt pastry dough, rolled into a circle
  • 4 tbsp apricot jam
  • 150 g ground almonds
  • 6 pears
  • 1 tsp cinnamon
  • One tart tin, approx. 24 cm in diameter
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And that's how it's done
And that's how it's done
To blind bake
Roll out the dough thinly and transfer to the tin with the baking paper. Brush the edge of the dough with half of the jam and roll it inwards. Prick the cake base and the rolled edge with a fork. Blind bake for approx. 10 mins. in an oven preheated to 200 °C (fan). Remove from the oven, leave to cool.
Spread the remaining jam over the cake base and sprinkle the almonds on top. Slice the pears, place them cut side down and packed closely together on the cake base, sprinkle with cinnamon, bake for a further 20 mins.