Pear Crumble Tart

Yields6 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

When your neice picks your home-made pear crumble tart over a patissiere made cake...you know you are onto a WINNER! This tart is seriously easy to make with a pear filling inside this crusty tart base, topped with an oat and almond crumble.

Pear crumble tart set on a black matte plate

For crusty tart base:

100 g Almond meal

100 g Oat flour

2 tbsp Rice flour

⅛ tsp Pink himalayan salt

50 g Maple syrup

50 g Coconut oil

For pear filling:

2 Pears(I used Williams Pear)

1 tbsp Water

1 tbsp Coconut sugar

For crumble topping:

½ cup Rolled oats

½ cup Almond meal

¼ cup Coconut sugar

2 tbsp Coconut oil

Crusty tart base:

Preheat the oven to 175°C.

Place all tart base ingredients into a food processor and pulse until combined.

In a non-stick quiche tin 200x27mm; press the tart mix evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.

Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 5-7 minutes in the oven.

Remove baking paper and weights used for the blind baking and set aside.

Pear filling:

De-seed and cut the pear into 1 cm cubes.

Add pear, water and sugar into a saucepan over medium heat. Stir occasionally for 5 – 7 minutes until the pear has softened. My test for perfectly cooked pear is to poke a piece of pear with a sharp knife and once the pear slides off the knife, it is ready! Set aside and cool.

Crumble topping:

Combine all the crumble ingredients in a small bowl.

To finish:

Place the cooled cooked pear into the tart base. Top with crumble and make sure the crumble is evenly spread over the pear mix.

Bake for 20 minutes and enjoy with your favourite cream, yogurt or ice cream on the side.

Nutrition Facts

6 servings

Serving size

Print Options:

Pear Crumble Tart

Follow Us:

Print Options:

Pear Crumble Tart

Follow Us:

Enjoy 15% OFF