This vegan pear and fig tart is inspired by tarte bourdaloue, which is a French pear tart stuffed with frangipane or an almond cream filling. It is perfectly creamy, fruity, and scrumptious without being cloyingly sweet. Bake one of these desserts for your next event and wow the crowd!
Pear and Fig Tart [Vegan]
- 1 vegan puff pastry
- 2 large pears
- 4 figs
- 1 cup ground almonds
- 1/2 cup sugar
- 1/2 cup and 1 tablespoon solid coconut oil
- 1 tablespoon cornflour
- 1 chia egg (1 tablespoon ground chia seeds mixed with 3 tablespoons of water)
- 1 teaspoon vanilla extract
- 1 handful almond flakes
- 2 tablespoons apricot jam
- 4 cups water
- 3 1/2 cups sugar
- 1 lemon, juiced
- Make the chia egg by mixing 1 tablespoon of ground chia seeds with 3 tablespoons of water. Mix well and set aside.
- To prepare syrup, pour water in a large saucepan. Add 3 1/2 cups sugar and lemon juice. Bring to a boil.
- Preheat the oven to 400°F.
- Peel, cut in half, and core the pears. Poach for 10 minutes in syrup. Drain and set aside.
- Roll the pastry out to fit a 9-inch tart pan.
- Make filling by mixing together ground almond, 1/2 cup caster sugar, coconut oil, chia egg, vanilla extract, and cornflour.
- Spread filling evenly on top of pastry.
- Cut pears in slices and place on top of filling. Add figs cut in 8 in between pears.
- Sprinkle with flaked almonds.
- Cook for 25-30 minutes until golden.
- Once cooked removed tart from the oven. Heat apricot jam in a pan.
- When tart has cooled down, brushed warm apricot jam on top to give it a beautiful shine. Serve cold.