Parsnip Pear Tart
by Cathy ConnallyParsnip Pear Tart
Rated 5 stars by 1 users
Category
Dessert
Servings
8
Prep Time
3 hours
Cook Time
40-60 minutes
Calories
217
This beauty takes a chance combining an all-time favourite, Pears with its unlikely cousin, Parsnip. The two flavours have a great offset and with a bit of overnight aging, they really meld into a super taste blend. This Parsnip Pear Tart recipe started off as a crisp but then I thought this was not fancy enough for the occasion, so it kept morphing into its present state. The final product, much in doubt in the beginning, turned out quite well.
Author:Cathy Connally
Ingredients
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1 tablespoon almond butter
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1 cup old fashioned rolled oats
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½ cup raw pecans or walnuts
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½ cup pitted dates
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¼ cup date sugar
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1 teaspoon ground cinnamon
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½ teaspoon mace
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260 grams Anjou pear scored and peeled
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190 grams parsnip scored and peeled
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½ cup water
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2 tablespoons of maple syrup
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½ tablespoon vanilla
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1 teaspoon coriander
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½ teaspoon ground ginger
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1/8 teaspoon cardamom
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¼ teaspoon anise
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2-3 blood oranges
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1 blood orange juiced
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1 teaspoon Minit tapioca powder or agar agar
Crust
Filling
Directions
Crust
Put ingredients into a food processor and mix until fine. Press into parchment lined slip form pan and set aside.
Filling
Preheat oven to 350F
Put all ingredients into a medium saucepan and cook over medium to low heat for 20-30 minutes until soft but still have their shape. Age over night or at least for 2 hours for flavours to meld.
Pour filling into slip form pan and smooth to cover entire crust.
Bake for 25 to 30 minutes. Set aside to cool.
While the tart is baking, peel and cut 2-3 blood oranges. Try to make the slices even. Place the slices in a decoration on the top. Optional decoration is to pipe sweetened plant-based cream cheese on top or traditional frosting around the edges. Sanding sugar can be added for decoration as desired.
Recipe Note
Equipment: food processor, slip form pan, mixing bowls and sauce pan
Nutrition
Calories 217, Fat 6.5 grams, Saturated Fat 0.5 grams, Carbs 39 grams, Fiber 6.2 grams, Sugar 26 grams, Protein 4.5 grams