Whether you serve this tart warm or cold, pears and caramel are a match made in heaven.
Makes 1 9-inch round tart
- 13 oz can coconut milk
- 10 Medjool dates, pits removed and finely chopped
- A pinch of salt, plus more if needed
- 1 teaspoon vanilla powder (optional)
- 1 1⁄2 cups plain (all-purpose) flour, plus extra for rolling
- 1⁄4 cup coconut oil, melted
- 1⁄4 cup maple syrup
- 1 teaspoon ground cinnamon (optional)
- 3 pears, peeled, cut lengthwise and then finely scored the outside at 2 mm intervals – careful not to slice it all the way through (you want to
- create a beautiful lined pattern as pictured)
- A handful of walnuts, roughly chopped
- Whipped cream or coconut cream
Step 1: Preheat the oven to 350°F.
Step 2: To make the caramel, put the coconut milk in a small saucepan. Add the chopped dates to the pan and bring to the boil, then allow to simmer, whisking occasionally to help the dates break down. When the caramel is thick and smooth, remove from the heat, add the salt and vanilla powder (if using) and set aside.
Step 3: To make the dough, place the flour, coconut oil, maple syrup and cinnamon (if using) in a bowl and mix with a fork until the ingredients are combined but the mixture is crumbly. Add 1⁄4–1/3 cup water, one tablespoon at a time, stirring between additions, until the mixture sticks together. Lightly knead into a ball in the bowl and then place the ball on a floured surface.
Step 4: Press the ball into a circle with your fingertips. Flip and roll at with a lightly floured rolling pin, then continue to ip and roll again, dusting the top with a little our each time, until your crust is big enough to t in your pie dish or cake tin and go up the side a little. If you are having difficulty rolling, let it rest a moment. Gently lift the dough into a pie dish or 9 in round springform cake tin.
Step 5: Pour your prepared caramel into the crust. Place the scored pears on top and press down so they are nestled into the caramel. Sprinkle the chopped walnuts around the outer edge of the caramel.
Step 6: Bake for 40 minutes until nice and golden. Allow to cool for at least 10 minutes before serving with some whipped cream or coconut cream