Pear and Almond Tart

Recipe by: Vitasoy

vitasoy.com.au

948 Collected

Difficulty

Easy

Category

Main Ingredient

Serves:

Review

Pear and Almond Tart

Ingredients:

Pear and Almond Tart

Method:

Pear and Almond Tart

Preheat oven to 180 C and grease a round flan dish or a lamington tray and line with greaseproof paper
Core pears with a corer (or cut pears in half and use the end of a teaspoon to cut circle around the core and remove)
Cut each of the pears in half and slice each of the halves vertically leaving a small section uncut near the stem end whole to represent a fan. If using fresh pears, place the 8 fanned pear portions on a microwave dish with 2 tablespoons water. Cover with cling wrap and cook for 1 minute on high. When cooked, remove cling wrap and allow to cool slightly
In a medium bowl, add dairy free spread and sugar and beat with electric beaters on low speed until light and creamy. Add only one egg yolk, almond meal, cinnamon, flour and Vitasoy Vanilla Soy Milky and mix until smooth
In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into the tart mixture until well combined. Pour batter into lined lamington tray. Press fanned pears into batter with even spacing between pieces. Cook for 30-35 minutes at 180 C
Remove from oven and allow to cool slightly before removing grease proof paper. Dust tart with icing sugar before serving. Suitable to serve warm or cooled

Tips & Hints:

If fresh pears are unavailable, drained canned pear halves will be suitable to use. If pears are unsuitable, use ripe bananas. Peel and cut in half and fan each half of the banana. Press the uncooked banana into the batter as per Step 5.

Measures

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.