Picnics & Parties · Sweet Treats

 Autumn Pear, Ginger and Frangipane Tart (VG)

Vegan Pear Ginger Frangipane Tart

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.

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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.

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What are your favourite autumn puddings? I would love to hear!

  • Servings: Serves 6
  • Print

Vegan Pear, Ginger and Frangipane Tart

Ingredients

Pastry

  • 100g vegan butter
  • 200g plain flour
  • 2 tbsp caster sugar

Tart Filling

  • 60g vegan butter
  • 60g caster sugar
  • 2 flax eggs
  • 60g ground almonds
  • 2 tsp ground ginger
  • 2 pears, cored and thinly sliced lengthways

Instructions

  1. Preheat the oven to 180°C. Grease a 9 inch tart tin.
  2. 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.
  3. 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.
  4. Make the frangipane by creaming together the butter and sugar, beating in the flax egg and stirring in the ground almonds and ginger.
  5. Pour the frangipane into the tart case and layer on the sliced pears.
  6. 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!

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4 thoughts on “ Autumn Pear, Ginger and Frangipane Tart (VG)

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