Pear Streusel Tart

Serves 8

  • Gluten free & vegan

1 x 8in sweet tart case, uncooked (see sweet pastry case)
2 or 3 pears
50g gluten-free plain flour
50g ground almonds
75g dairy-free margarine
25g caster sugar
50g chopped nuts, any nuts of choice
1 teaspoon mixed spice

Peel the pear, cut out the core and cut into small chunks.

Melt a spoonful of dairy-free margarine in a saucepan. Add the pear and a little water. Place a lid on the pan and cook on a low heat until the pear begins to soften (this won’t take long). Add enough sugar to sweeten the pear. Leave to cool slightly.

Place the gluten free flour, ground almonds and dairy-free margarine into a mixing bowl and rub together with your fingertips to resemble fine breadcrumbs.

Stir in the caster sugar, mixed spice and chopped nuts.

Pour the fruit into the tart case and cover with the crumble mix.

Bake at 190°c / 170°c fan oven / 375°f / gas mark 5 for 30 to 35 minutes until golden brown and the fruit is bubbling under the streusel topping.
Serve hot or cold.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.