VEGAN PEAR AND RASPBERRY TART
Indulge in a delightful Vegan Pear and Raspberry Tart that’s both guilt-free and satisfying. This recipe perfectly balances the succulence of ripe pears with the zing of fresh raspberries. Each bite offers a burst of natural flavors that will leave you craving for more.
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Nutritions
Nutrition Facts
VEGAN PEAR AND RASPBERRY TART
Amount per Serving
Calories
210
% Daily Value*
Fat
6
g
9
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 2 ripe pears peeled, cored, and thinly sliced (approximately 200g)
- 1 cup fresh raspberries 125g
- 1 vegan pie crust store-bought or homemade
- ¼ cup almond flour 30g
- ¼ cup coconut sugar 50g
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the almond flour, coconut sugar, ground cinnamon, and a pinch of salt. Mix well.
- Roll out the vegan pie crust and place it in a tart pan.
- Evenly spread the almond flour mixture on the bottom of the crust.
- Arrange the thinly sliced pears in an overlapping pattern over the almond mixture.
- Gently place fresh raspberries between the pear slices, adding a pop of color and flavor.
- Drizzle lemon juice over the pear and raspberry arrangement to enhance the tanginess.
- Carefully fold the edges of the pie crust over the fruit, creating a rustic and charming appearance.
- Bake the tart in the preheated oven for about 35 minutes or until the crust turns golden and the fruits are tender.
- Once baked, remove the tart from the oven and let it cool for a few minutes before serving.
Notes
TIPS
- For added richness, sprinkle some chopped nuts like almonds or walnuts over the tart before baking.
- Feel free to use other seasonal fruits like peaches or apples as variations in this recipe.
- Serve the tart with a scoop of dairy-free vanilla ice cream for an extra treat.
