When pears, cherries and almonds come together in this recipe, they create such a delicious, juicy, fruity, tangy and nutty combination that’s just irresistable. I love making simple tarts made with an oat crust and crumble topping, filled with whatever fruits you may have on hand – an effective and healthy way to enjoy a seasonal dessert. I used these delicious Starlino Maraschino Cherries which I was kindly gifted, allowing their syrup to sweeten this recipe perfectly.
For the tart case –
- 100g oat flour
- 50g ground almonds or almond flour
- 1 teaspoon cinnamon
- 40g sweetener
- 75g margarine
- 6-7 tablespoons cold water
For the filling –
- 2 pears, diced
- 4 tablespoons Starlino Cherries (with liquid)
- 2 tablespoons sweetener
- 2 tablespoons cornflour
For the crumble –
- 50g oats
- 20g flaked almonds
- 2 tablespoons oil
- 2 tablespoons maple syrup
- First make the tart case: Place the flours in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes.
- Preheat the oven to 160C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 10 minutes.
- Dice the pears and mix in with the cherries, syrup, sweetener and cornflour. Spoon into the partially baked tart case and spread out evenly.
- Mix together the crumble ingredients to form a sticky crumb. Sprinkle this over the top and return to the oven for a further 15 minutes until golden.
- Leave to cool then remove from the tin, slice up and enjoy!