This tart has three delicious layers, all perfect for the holiday season. Ripe, juicy pears are tucked into a bed of gooey almond-scented frangipane and held together by a crumbly gingerbread-like crust.
Listed are raw and vegan versions of the tart–each of them as delectable as the next.
9-inch pie pan
4-5 firm but ripe pears
2 cups raw almonds
1/2 cup agave nectar
4 tsp natural almond extract
1/4 cup coconut milk
1-2 Tbsp brown rice flour (optional)
1 gingerbread pie crust
- Grind the almonds in the food processor. Add the agave nectar, almond extract and coconut milk and process until a stick dough forms. Add some brown rice flour if necessary to thicken.
- Spread the paste evenly in the pie crust. Arrange the pear slices from the center outward, in a spiral formation by tucking them under one another slightly. Lightly press them into the frangipane.
- Bake the tart for 30 to 45 minutes at 350°, or leave it raw.
- Chill, or serve warm with vanilla ice cream.