While I dream of going to a farm this fall for apple picking, I actually prefer to eat pears. I like that they are sweater, less acidic and I can eat all of it without being stuck with a core. The pear harvest has only just begun – and I like the first firm pears that I can now get everywhere. So when we recently invited two friends for dinner – which rarely happens these days – I went all out and created a two course meal. The first course being this zucchini soup and the second a delicious and sweet caramelized walnut pear tart. Everything was vegan. And a success. If I may say so myself. Unfortunately (or not), this tarts is quite filling. So everybody only had a small piece. Lucky for us though because we then had more of the tart to eat over the next days – esp. for breakfast.
A few pieces of advice when you make my caramelized walnut pear tart:
- Take your time when making the short pastry. At first it feels like it is going to take forever to combine the margarine with the flour and the sugar, but if you knead for a few minutes you’ll have a wonderful dough.
- When melting the sugar, start the stove rather on a too slow fire than burn the sugar. If it hasn’t melted after a few minutes, you can always increase the flame a bit.
- Also give it a bit of time until the sugar caramelizes. But also watch it at all times because there is a very fine line between caramelized and burnt sugar.
- Once you add the maple syrup and the coconut milk, the mix will sizzle. Just continue to stir it so that nothing burns.
- Feel free to peel the pears if you prefer them this way.
This recipe is part of Ina‘s project “Saisonal is(s)t besser” (Seasonal eats better).
Yields 1 tart
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- 300 g flour
- 100 g sugar
- 1 pinch salt
- 200 g cold margarine
- 125 g sugar
- 150 ml coconut milk
- 3 tbsp maple syrup
- 200 g walnut pieces
- 3 - 4 pears
- 1 tbsp lemon juice
- Put 100 g sugar, the flour, salt and margarine in a bowl. Knead them together until you have a smooth dough. Put it into the fridge for at least 30 minutes.
- Grease a tart mould (alternatively a springform pan).
- Spread the dough evenly across the pan and up the sides.
- In a small frying pan melt the sugar over a slow fire. Wait until it caramelizes.
- Add the coconut milk and the maple syrup.
- Stir constantly.
- Once it boils, stir in the walnuts.
- Pour the caramelized walnuts onto the dough. Spread evenly.
- Preheat the oven to 200 °C (400 °F).
- Cut the pears in half and then cut them into thin slices.
- Place the pear slices onto the caramelized walnuts.
- Sprinkle with lemon juice.
- Sprinkle with cinnamon to taste.
- Put the tart into the oven for about 30 minutes.