Tarts are also associated with lovely crust and filling. I picked up this quick and easy recipe recently in a recently Donna Hay magazine. It isn’t one of Donna’s recipes- but in the advertisement section for pears! A quick glance shows that the base of this consists of a healthy dose of almond meal.
I thought about it for a few minutes and wonder how it would taste like with some coconut in it as well. The result is a thin base tart with the sweetness of pear in it. The cinnamon is certainly a very nice touch. Coconut added some texture to it.
The tart in the photos look dry but it didn’t taste like it. I had it with a small scoop of vanilla ice-cream. It was satisfying.
Pear and Coconut Almond Tart
90 grams of butter
1/2 cup of brown sugar
1 tsp of vanilla extract
3/4 cup of almond meal
1/4 cup of desiccated coconut
1/4 tsp of baking powder
2 tsp of lemon rind
2 pears peeled cored and quartered
1/4 cup of golden syrup for brushing
Preheat Oven to 160C. Process butter and sugar in the food processor. Add eggs, vanilla, almond meal, coconut, baking powder, lemond rind and process til combined. Pour mixture into prepared fluted tart tin. Press pear quarters to the mixture. Bake for 40 minutes or till set. Brush with golden syrup and allow to cool in tin. Serve with cream or ice-cream if desired.