Spiced Pear & Orange Tart

The elements for this tart can be prepared in one go or made separately and then brought together when you’re ready to serve. The pastry and pears can be baked in the oven at the same time and left to cool. Winner!

MAKES 6 SERVINGS

Equipment Needed: small bowl, baking tray and sheet, loose bottom tart tin, fork, oven, spoon, food processor, peeler

Total Time: 1hour

Ingredients:
For the pastry –

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 100g pecan nuts
  • 150g oats
  • Pinch of salt
  • 2 tablespoons coconut sugar (optional)
  • 5 tablespoons water

For the pears and orange –

  • 3 conference pears, cut in half and core removed
  • 1 orange, sliced
  • 1 teaspoon spices – choose from cinnamon, ground ginger, nutmeg, cloves or a mix of all of them
  • 2 tablespoons maple syrup

For the ‘cream’ –

  • 300g pack of silken tofu
  • 1 orange – juice and grated rind
  • 1-2 tablespoons maple syrup (depending on how sweet you like it)
  • 1 teaspoon vanilla essence
  • Pomegranate seeds and extra orange peel to garnish (optional)

Method:

The Pastry –

  1. Preheat the oven to 170ºC.
  2. Mix the ground flaxseed and water together in a small bowl and leave to thicken.
    Grind the nuts into a powder and place into a large bowl. Grind the oats into a flour and add to the bowl with a pinch of salt and the coconut sugar (if using).
  3. Pour the flaxseed mix and 4 tablespoons of water into the nut and oat mixture and bring together with a spoon – use your hands to form a stiff dough once things start coming together. Add the other tablespoon of water carefully if it’s a bit dry.
  4. Once the dough is pliable but not too sticky, place it onto a silicone mat or non-stick baking paper.
  5. Press it flat and then roll out with a rolling pin to big enough to line a 22cm loose-bottomed tart tin.
  6. Transfer the dough to the tin by carefully picking up the mat, turning it over to hover over the tin and gently peeling it away into the tin. Once loosely placed, press the pastry into the base and sides – if bits crack, just pinch them together to mend. Trim off excess around the top and patch up any spaces as needed.
  7. Prick the pastry on the base of the tin with a fork then place in the oven and bake for 20 minutes until the pastry is lightly golden and firm to the touch.
  8. Remove from the oven and leave to cool fully.
  9. Bake the pears and orange
  10. Preheat the oven to 170ºC.
  11. Place the prepared pears and orange slices into an oven-proof dish. Mix the maple syrup and spices together and pour over the fruit. Place the dish in the oven and bake for 20 minutes or until the pears are soft and golden. Spoon any juices over the pears and oranges a couple of times whilst baking.
  12. Remove from the oven and leave to cool fully.

The Cream

  1. Place all the ingredients into the bowl of a food processor and blend until smooth and combined.
  2. Check for flavour and add more orange juice, syrup or vanilla as needed.
  3. Spoon the cream into the pastry base and chill in the fridge for 15 minutes

To construct –

  1. Peel the skin off the baked pears and cut each half into thin slices.
  2. Place the pear slices in a pattern on top of the orange cream. Carefully position the orange slices on top or in the centre.
  3. Sprinkle pomegranate seeds and strips of orange rind over the top to garnish.
  4. Chill in the fridge for 10 minutes before serving.