Parsnip Pear Tart
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.
- 1 tablespoon almond butter
- 1 cup old fashioned rolled oats
- ½ cup raw pecans or walnuts
- ½ cup pitted dates
- ¼ cup date sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon mace
- 260 grams Anjou pears cored and peeled
- 190 grams parsnips cored and peeled
- ½ cup water
- 2 tablespoons of maple syrup
- ½ tablespoon vanilla
- 1 teaspoon coriander
- ½ teaspoon ground ginger
- 1/8 teaspoon cardamom
- ¼ teaspoon anise
- 2-3 blood oranges
- 1 blood orange juiced
- 1 teaspoon Minit tapioca powder or agar agar
Put ingredients into a food processor and mix until fine. Press into parchment lined slip form pan and set aside.
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 slipform 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.
Time: 3 hours to one day
Equipment: food processor, slipform pan, mixing bowls and sauce pan
Yield: 1 tart, serves 8
Preheat oven for 350F