An inspiring vacation from the apple and pumpkin pies of the season. Fresh ginger and juicy pears lay abed a sweet walnut crust. See entire recipe at http://www.produceonparade.com/produce-on-parade/walnut-crusted-pear-ginger-tart

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Walnut Crusted Pear-Ginger Tart [Vegan]

Ingredients

Crust
  • 1 cup whole walnuts
  • 5 medjool dates, pitted
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. whole flax seed
  • ¼ tsp. pumpkin pie spice
  • splash of maple syrup
  • pinch of kosher salt
 Pears
  • 3 large ripe (but not super ripe) pears, sliced into about 1/8 inch slices
  • 2 Tbsp. fresh lemon juice (half a lemon)
  • 2 Tbsp. vegan white sugar
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. brown sugar
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Preparation

  1. In a food processor, process all the crust ingredients for a few minutes until it about forms a ball.
  2. Press into a tart pan. Preheat oven to 350 F.
  3. Place the sliced pears and remaining ingredients, excluding the brown sugar in a medium bowl and toss well to coat.
  4. Arrange in the tart pan over the uncooked crust. Top with the brown sugar.
  5. Place the tart on a foil-lined baking sheet (don’t skip this!!) in the oven for about 40 minutes until the tops of the pears are slightly browned.
  6. Remove and allow to cool completely before removing from the tart pan.
  7. Serve warm, or chilled.