Pear tart with roasted almonds (with spelt & egg free)

7. November 2021

This autumnal tart is made of a shortcrust base and filled with an almond frangipane. The pears get poached in pear juice and the almonds get roasted for even more deliciousness. The autumn can come!

Aquafaba as an egg replacer

I am an aquafaba fan, after being able to bake macarons with it. It can also be used to transform other kinds of recipes to be egg free, even when you do not need to whisk them. In this frangipane the aquafaba takes care that the creme is fluffy.

Veganize the recipe

This recipe is very easy to modify to be completely vegan. As it does not contain any eggs already, you simply need to change the butter through a vegan alternative. Done!

Have fun!

Pear tart with roasted almonds (with spelt & egg free)

This autumnal tart is made of a shortcrust base and filled with an almond frangipane. The pears get poached in pear juice and the almonds get roasted for even more deliciousness. The autumn can come!
Working time2 hrs
Waiting time4 hrs 30 mins
Total time6 hrs 30 mins
Ergibt: 4 tarts à 8 cm diameter

Ingredients

Shortcrust pastry

  • 60 g white spelt flour
  • 30 g butter
  • 10 g powdered sugar
  • 8 g almonds ground, without skin
  • 5 g water

Frangipane

  • 15 g sunflower oil
  • 35 g light brown sugar
  • 10 g white spelt flour
  • 45 g aquafaba
  • 60 g almonds ground, without skin

Poached pears

  • 4 pears
  • 1 liter pear juice

Roasted almonds

  • 100 g almonds whole, with skin
  • 100 g sugar
  • 50 g water

Instructions

Roasted almonds

  • Mix water and sugar in a pan and bring to a boil.
  • As soon as the sugar has dissolved in the water and the sirup starts to cook add the almonds and cook further at a medium heat.
  • Continue cooking until all the water has evaporated and the sugar starts to crystalize.
  • Then place almonds on a baking paper and spread them so that they do not glue to each other.

Poached pears

  • Peal pears and carefully remove the core.
  • Place in a pot and cover with juice.
  • Bring to a boil and cook 15 -20 minutes until the pears get soft.
  • Let cool in the juice and store in the fridge.

Prepare shorcrust pastry

  • Mix all ingredients. Let cool in the fridge at least 4 hours.

Place shortcrust in the tart molds

  • Mix the dough a little bit with the hands to soften. Roll the dough until it is 3mm thick and 4-5 cm bigger than the tart mold.
  • Fit in the mold and cut the outstanding parts with a sharp knife. Poke some holes on the base with the help of a fork.
  • Place the tart dough with the baking sheet in the fridge for at least 2 hours.

Pre-bake shortcrust pastry

  • Pre-bake the shortcrust pastry at 165°C (fan oven) during 9 minutes.

Frangipane

  • Mix all ingredients for the frangipane.
  • Divide between the tarts and bake further 20 minutes at 165°C (fan oven) or until golden brown.

Assemble

  • To assemble the tarts remove pears from the juice and let dry for a few minutes. Place on top of the cooled tarts and decorate with the roasted almonds.

Further recipes

Strawberry rhubarb tart (vegan)

Strawberry rhubarb tart (vegan)

These strawberry rhubarb tarts are made of a shortcrust base and filled with an strawberry rhubarb jelly. Vegan,...

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

0 Comments

Submit a Comment

Your email address will not be published.