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Almond pear tart Recipe

I wanted to make something by myself to celebrate my country’s independence day. After thinking very hard I came up with this pear almond tart. I actually had it for my birthday but that one was bought from a bakery. So I decided I will try it myself this time. This recipe is good for 9-10 inch tart tray.

I tried to balance this tart for all the doshas, although with baked goods its almost always more kapha in there. So kapha people should take it easy:). To even out Kapha a bit I’ve added nutmeg(warming) and cinnamon(warming) and instead of using only wheat, I mixed it with buckwheat(heating).

The crust:

250g of organic unsalted butter (very cold one)

½-1 tsp. of fine sea salt (less if you want a sweeter crust)

2-3 tbsp of coconut sugar (more if you want it sweeter) or raw cane sugar (brown sugar)

2,5 cups of flour (I mixed whole wheat and buckwheat)

½ cup of ice water


Mix flour salt and sugar well in a bowl. Cut the butter into small pieces and mix it with the flour mixture. If you are using your bare hand then you need to be quick as the butter melts very easily between your hands. We want to keep the mixture cold so it will stay together. I was using elastic disposable gloves, so it won’t heat up as quickly.

You will end up with pea size pieces of butter and flour. Then start adding ice cold water. One tbsp. at a time. Keep adding until the mixture comes together nicely. You may not need to use all the water. Just keep checking.

When this is done and the mixture is looking like a dough, flatten it a bit with a rolling pin, place it in a plastic bag and leave it to freeze for about 1-1.5 h or in the fridge for 4 h.


When the dough is cold and semi hard you can take it out and roll it to the size and shape you need. Place it on the tray and bake it for about 20 min or until golden brown in 230 ‘C oven. Leave it to cool.

Almond filling:

2/3 cup of ground almonds or almond flour

1-2 tbsp of buckwheat flour

9 tbsp of coconut sugar

85g of organic unsalted butter

1 egg


Mix flour, sugar and butter together in a food processor or by hand. Best if the butter is warm and soft. Then add the whole egg and mix it well. Leave it in the fridge until you are ready to use it.


3 medium size ripe pears

½ cup of coconut sugar(Or brown)

2-3 cups of water

1 tsp cinnamon

pinch of nutmeg

1 lime juice


Pup the water, sugar, lime juice and cinnamon in a pot. Leave it to boil. Peel the pears and place them in the boiling water mixture. Boil them in there until they are nice and soft. Depending on the pears, mine took around 30 min.

Then take them off the hob and leave them to cool.

When cooled and ready, slice them into medium slices.

Tart prep:

Take the cooled tart crust, put the almond filling in it evenly. If the almond filling is too hard and cold, leave for a bit to get warmer, so its easier to spread it around.

This all done, add the sliced pears. You can push them in the filling a bit if you like.

Now its ready to be baked for about 20-30 min. Just be careful not to burn the crust as it is cooked already.

I left the tart in the fridge overnight to cool down and had it in the morning. Tasted great! :)


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