Vegan MoFo IV / Pear Frangipane Tart

I am a bit late in my Vegan MoFo schedule, but nonetheless I don't want to stress myself out to much, about posting enough....

The next recipe is a Pear Frangipane Tart! A recipe resulting from improvisation with another recipe, and it still turned out delicious! For the crust you can use any vegan pie crust recipe, or your favourite. Mine was a bit off at first, as my vegan butter was not cold enough, I guess. But it turned out beautifully crumbly and not too sweet, just as I like it. For the filling it doesn't get any easier! Just processing almond paste, cornstarch and soy yoghurt in your blender...! Ah well, on to the recipe:

Pear Frangipane Tart

yields a small pie pan

=> For the crust, half of a normal pie crust recipe would be enough, as I used a small pie pan.

Filling:

80 gr almond paste

1,5  Tbsp. cornstarch
4 Tbsp. soy yoghurt

2 tsp. vanilla sugar (optional)

2 Tbsp. ground nuts / panko breadcrumbs  

2 pears, sliced

1 Tbsp. lemon juice

1 Tbsp. soy milk

Preheat oven to 160°C (320F). In a food processor, blend the almond paste with the cornstarch, vanilla sugara and soy yoghurt until smooth. The mixture should not be too runny or it won't thicken up while baking. Set aside.

Take your crust, roll it out  and and press pieces it into a greased pie pan. With a fork make some holes in the crust. Spread the breadcrumbs on to the crust. If you have any ground nuts on hand, take those as a substitute! Now pour the almond mixture on top of the breadcrumbs. Coat the sliced pears in lemon juice and arrange them on top of the almond mixture in any pattern you like. If you have some of the crust left, press it onto the pears at the edge of the pan. Brush the edge lightly with soy milk. Sprinkle the tart with some sugar. Bake until the pears are soft and the crust perfectly golden, about 35 minutes.

I enjoyed this tart warm, fresh from the oven, but it is also so very good the next day!