2/3 vegan butter cut into cubes. I use stork for pastry and cookies
2 tbs coconut sugar/golden caster
3-4tbs cold water
30g ground almonds
1 tsp almond extract
¼ flaked almonds
4 ripe pears
2 tbs coconut sugar/brown sugar
1 tbs almond milk
Pre heat the oven to 180°C
Lina a large baking tray with baking paper.
To make you pastry add the flour, sugar and salt to a large bowl, add in the butter and with your hands rub the butter and flour between your fingers. With your palms facing up. Push your thumbs from your little finger to your fore finger, across the ends of your fingers. Continue to do this until it resembles bread crumbs.
With your hand bring the dough together gentle by add 1 tbs at a time of the cold water, until it comes together in a ball. Do not over work, kneed or handle too much. Place the ball on a floured surface and form into a thick disc. Wrap in cling film and place in the fridge until you're ready to use.
In a small bowl combine the ground almonds, cinnamon and almond extract and set aside.
Remove your dough from the fridge. Place on a lightly floured piece of baking parchment. Sprinkle lightly with flour and place another piece on top. Roll the pastry till it's the thickness of a 1 pound coin.
There should be plenty of space to set out the 8 pear halves with about 1inch in between. Before you lay out the pears, spread out the ground almond mix onto the pastry in 8 small ovals spaced out, to which you will place your pears on top, flat side down.
Cut around each pear leaving about 1 cm of pastry to fold up around the pear.
Fold the pastry up around each pear and lightly crimping it together. These are free form so don't worry if they don't look very neat. Mind certainly didn't.
Brush the pastry edges with a little almond milk, sprinkle and gentle press on the almond flakes, and finally sprinkle with a little coconut sugar.
Place the tarts on a lined baking tray and into a hot oven for 20-30mins, until golden brown and the pears are soft.
Serve as you wish with cream, ice-cream, custard, creme fraiche and some extra toasted flaked almonds if you have and even a little maple syrup drizzle.
Prepare you pears by cutting in half length ways, and with the flat side down slice them thinly but do not go all the way through. Do this as you would for hazzleback potatoes. You want to be a good 1cm or so away from the bottom. Set aside.
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