Vegan pear tart

Total time: 50m
Preparation Time: 20m

For 8 piece


Lauren - vegan kitchen

Nutritional Information

Contains 326 Kcal, 7g Protein, 31g Carbohydrates, 18g Fat


  • To blind bake
  • 1 spelt pastry dough, rolled into a circle
  • 4 tbsp apricot jam
  • Tart
  • 6 pear
  • 1 tsp cinnamon
  • 150 g ground almonds
  • Utensils
  • One tart tin, approx. 24 cm in diameter

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  • 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.
  • Tart

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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