I could rant on about how much I am in love with summer for days on end.
I mean how can you not love all the yummy summer fruit, ice-creams and those days spent by the beach or in the pool.
One of the best fruits available during summer are pears, which when combined with raspberries is one of the best fruit combinations out there. This tart is light and way too easy to devour, I managed to eat half of it after I came back from a 10km run… oops.
This is a simplistic pie to assemble, and even better: its vegan!
Raspberry & Pear Tart
- Food processor
- Measuring cups & spoons
- Pie/tart tin
- Chopping board & knife
- Rolling pin
- 1 cup oat flour (ground rolled oats)
- ½ cup almond meal
- 1 tsp. vanilla extract, nutmeg, and salt
- 2 tsp. organic honey (or agave for a vegan alternative)
- 5/6 tbsp. ice-water
- 4 tbsp. coconut oil (chilled)
- Pre-heat oven to 200⁰C and prepare pie/tart tin.
- Place all ingredients into a food processor, and process until dough is formed (if the dough is too crumbly, add 1 tsp. of water at a time till uniform, if the dough is too dry, add flour till able to be rolled).
- Dust a bench with flour, then roll the dough out and gently transfer into your pie tin.
- Bake the pie crust for approximately 10 minutes or until golden.
- Take the pie out of the oven and leave to cool till the filling is ready to be baked.
- ¾ cup raspberries (fresh or frozen)
- 3 pears
- 3/4 cup light/dark muscovardo sugar (brown sugar substitute)
- 1 tbsp. corn-flour/tapioca powder
- ¼ cup rolled oats
- Reduce the oven temperature to 150⁰C.
- Take the raspberries and line them on the bottom of the pie crust.
- Sprinkle the sugar and corn-flour/tapioca over the raspberries.
- Slice the pear into thin sheets, and place on top of the raspberries till a ‘crust’ of pears covers the whole pie.
- Bake for at least 1 hour and 20 minutes, allowing the juice from the fruit to evaporate and thicken the raspberries into a jam-like consistency.
- Leave to cool, then slice and serve!