It is autumn already and with the rainy weather, we are all needing some comfort food to eat at home with a nice cup of tea or coffee. So if you are looking for a nice treat, this recipe is exactly what you need.
For the pears: I love pears because they are sweet, savourous and very tasty. Moreover, they contain natural sugar so no need to add a lot of refined sugar to this recipe. Pears are also rich in fibre so it is great for you!
For the dough, I am using buckwheat flour as it brings a powerful taste to the taste which is also a nice contrast with the pears. Buckwheat flour contains also more fibre, vitamins and minerals than white four and it is gluten-free. So if you are gluten intolerant, it is definitely something you need to try. I am from Britanny in the west of France and we are using a lot of buckwheat flour for salty but also sweety recipes so it is also a taste that reminds me of home.
Here is the recipe for Buckwheat and caramelised pear tart. Hope you will like it!
Caramelised Pear tart with buckwheat dough
Ingredient for a 23 cm tart
For the pie dough
70gr of buckwheat flour
60gr of ground almond
35gr of almond butter
30gr of xylitol (or sugar)
70ml of almond milk
For the pear compote filling
400gr of pears
3gr of cinnamon
15g of xylitol
For the caramelised pears
500gr of pears
40gr of xylitol
For the toppings :
Almond, Hazelnuts, vanilla ice cream...
In a bowl, mix together the flour, the ground almond and the sugar. Add the almond butter and combine. It will create a very sandy light dough. Add little by little the milk until the dough combines well together. Transfer the dough to a lightly floured work surface.
Knead a few times, just until it comes together into a cohesive ball. Put the dough in the fridge and set aside for about 20 minutes.
In the meantime, peel, core, and cute 400gr of pears and place them into a baking pan. Add the sugar, 5 spoons of water, and cook slowly to make a pear compote. You can also blend it with a hand blender if you want to have a very smooth compote. Set aside to cool it off.
Peel core and cute the remaining pears and cut them in half. Place in a frying pan, add the sugar, 5 spoons of water, and cook to caramelized the pears. Once done, set aside to cool it off.
Preheat the oven to 180 degrees.
In the meantime, take the dough from the fridge. Put it on a floured work surface. Roll the dough to obtain a circle of 26cm in diameter. Transfer the dough into a tart pan, prick it with a fork, cover with baking paper and put some rice or any dry ingredient at the top. It will avoid the dough to blow up in the oven.
Place in the oven for 25 minutes until the crust is slightly golden. After 15 minutes, you can remove the baking paper and the rice at the top so that the full dough will be golden.
Remove the crust from the oven, set it aside to cool it off.
Add the compote. Then add the half pears and add some almond at the top.
The tart can be eaten cold or warm, with vanilla ice cream or clotted cream!