Rustic Pear and Walnut Tart (Vegan & Gluten Free)

Ingredients

• For the dough:
• 1 1/2 cups all-purpose gluten-free flour
• 1/2 tsp salt
• 1/2 cup cold vegan margarine, diced
• 4-6 tbsp. ice water
• For the filling:
• 3 medium pears, peeled, seeded and thinly sliced
• 1/4 cup coconut sugar (or cane sugar)
• 1 tbsp. cornstarch
• 1 tbsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 cup chopped walnuts
• 1 tbsp of plant-based milk (to brown)
• 1 tbsp. additional coconut sugar (for sprinkling)

Preparation steps

1. For the dough: In a large bowl, combine the gluten-free flour and salt. Incorporate the cold vegan margarine with your fingers or a pastry cutter until you obtain a sandy texture. Add the ice water, a tablespoon at a time, mixing until the dough comes together. Form into a ball, flatten slightly, wrap in cling film and refrigerate for at least 30 minutes.
2. Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
3. For the filling: In a medium bowl, combine the sliced pears, coconut sugar, cornstarch, vanilla extract and cinnamon. Mix well.
4. On a lightly floured surface, roll out the chilled dough into a circle approximately 30 cm (12 inches) in diameter.
5. Carefully transfer the dough to the prepared baking sheet. Arrange the pear slices in the center of the dough, leaving an edge of about 5 cm (2 inches) free. Sprinkle the chopped walnuts over the pears.
6. Fold the edges of the dough over the filling, pleating them to form a rustic crust. Brush the edges of the pastry with the plant-based milk and sprinkle with additional coconut sugar.
7. Bake for 40-50 minutes, or until the crust is golden and the pears are tender and bubbly.
8. Let the tart cool on the baking sheet for at least 15 minutes before serving. It is delicious warm or at room temperature.