I love a cosy Sunday evening during the chilly autumn months. Stuffed full with Sunday roast, snuggled under blankets in front of a good film, the only thing missing is a warming pudding. Now I love a Sunday crumble, not much can beat it – nutty, crunchy crumble on top of sweet, bubbling apples, pears and blackberries. But if you fancy a little change to your Sunday routine, this tart is delicious and simple to make.
The sweet pastry encases a delectable combination of sweet pear, spicy ginger and a subtle almond flavour. Serve it up with vegan custard, cream or yoghurt. If there is any left, it will keep for a couple of days, and your Monday will be that little bit better knowing there is tasty pudding to come home to.
What are your favourite autumn puddings? I would love to hear!
Vegan Pear, Ginger and Frangipane Tart
- 100g vegan butter
- 200g plain flour
- 2 tbsp caster sugar
- 60g vegan butter
- 60g caster sugar
- 2 flax eggs
- 60g ground almonds
- 2 tsp ground ginger
- 2 pears, cored and thinly sliced lengthways
- Preheat the oven to 180°C. Grease a 9 inch tart tin.
- For the pastry, place the flour, butter and sugar in a bowl and rub together until the mixture resembles fine breadcrumbs. Add a few drops of cold water at a time and combine until the mixture has come together into a ball of dough. Leave to rest in the fridge for 15 minutes.
- When rested, roll out thinly and roll over the tart tin, pushing the pastry gently into the corners. Blind bake for 15 minutes or until cooked through.
- Make the frangipane by creaming together the butter and sugar, beating in the flax egg and stirring in the ground almonds and ginger.
- Pour the frangipane into the tart case and layer on the sliced pears.
- Bake for a further 30 minutes or until the frangipane is cooked through. Place foil over the tart if it starts to brown too early.
Serve and Enjoy!