Donna Hay’s pear tart

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Cakes + Cookies

This wonderful pear tart just breathes autumn. I freshly ground the almonds and the whole-wheat in my Vitamix. Instead of buttermilk I used almond milk. Happy sunny autumn!


Pear Tart 

3/4 cup (115g) whole-wheat flour
1/3 cup (40) ground almonds
1 1/2 teaspoon baking powder
1/3 cup 880ml) maple syrup or light agave syrup
1 egg
3/4 cup (180ml) buttermilk
2 teaspoons finely grated lemon rind
1/2 teaspoon ground cinnamon
40g unsalted butter , melted
2 firm pears, peeled, cored and sliced (I took Conference.)
2 tablespoons raw sugar


Preheat oven to 190°C (375°F). Place the flour,ground almonds and baking powder in a bowl and mix to combine. In a separate bowl, mix together the maple syrup, egg, buttermilk/almond milk, lemon rind and cinnamon.Add the milk mixture to the dry ingredients with the butter and mix to combine. Line the base of a greased 24cm loose.bottom tart tin with non-sticking baking paper. Pour the mixture into the tin and smooth the top.
Arrange the pears over the top and sprinkle with sugar.

Bake for 30-35 minutes.



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