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Pear Cashew Crème Tart

PEAR CASHEW CREME TART

 

Imagine delicately spiced pears cooked just until fork tender, sitting atop a luscious pillow of maple-scented cashew crème, all contained within a soft, buttery shell.

 

 

Pear Cashew Crème Tart
Print Recipe
Servings
1 servings
Servings
1 servings
Pear Cashew Crème Tart
Print Recipe
Servings
1 servings
Servings
1 servings
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 325° F (160° C).
  2. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.
  3. If using whole cashews, begin by grinding them down in your food processor. It may take 5 to 10 minutes for the cashews to begin releasing their natural oils and turn into a smooth paste, but don’t stop short, as it is important that there are no lumps.
  4. Add your freshly processed cashew butter, or a store-bought version (available in many natural food stores), to your blender or food processor along with the water, maple syrup and vanilla. Process to combine. Smooth the resulting crème into your crust and set aside again.
  5. To core and slice your pears, cut them in half lengthwise, and then cut each half into slices of about 1/8 inch thickness. There is no need to peel the pears, as the skins add extra flavor, texture and fiber.
  6. Toss the slices with the sugar and cinnamon, and arrange them on top of your cashew crème.
  7. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate, sprinkle with powdered sugar and sliced almonds before serving. Serve warm.
Recipe Notes

Have a Wonderful Holiday,

Warmly, Christine

recipe adapted from 's Gluten-Free & Vegan Cashew Creme Pear Tart 

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14 comments

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  1. シャネル 時計 コピー

    I Love this post!

    1. Christine Crawford

      Glad you like it… come back soon! Warmly, Christine

  2. Nora

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    1. Christine Crawford

      Well, I think you can just submit your website to all the major search engines. Good luck, and come back soon!

  3. Lynn

    After research just a few of the blog posts on your web site now, and I actually like your way of blogging. I bookmarked it to my bookmark website checklist and will probably be checking back soon.

    1. Christine Crawford

      Yes, please come back soon.

  4. Molly

    Thanks for posting this. Was looking for this info all over the web.

    1. Christine Crawford

      So happy you enjoyed it. Come back soon.

  5. モンクレール バッグ

    Thank You.

  6. Sam Ugh

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  7. chan luu

    hello!,I love your writing so much!

    1. Christine Crawford

      Thank you!

  8. Moonel

    Hi! I tried this recipe for christmas dessert and it turned out fantastic. Thank you for posting this recipe. Anyhow, I’m definitely happy I found your blog. I’ll be book-marking and checking back often!

  9. Fukuda

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