{"id":26210,"date":"2012-09-03T19:21:19","date_gmt":"2012-09-03T23:21:19","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=26210"},"modified":"2012-09-03T19:22:38","modified_gmt":"2012-09-03T23:22:38","slug":"vegan-pear-tarts%e5%8d%b5%e3%83%bb%e3%83%90%e3%82%bf%e3%83%bc%e7%84%a1%e3%81%97%e3%80%81%e6%b4%8b%e6%a2%a8%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=26210&lang=en","title":{"rendered":"Vegan Pear Tarts
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\"\"<\/a><\/p>\n

Vegan Pear Tarts<\/strong>
\nSeptember 2, 2012<\/em><\/p>\n

My sister-in-law gave us beautiful pears from her yard. Per Terry’s request I made these tarts with them today . And these tarts are vegan! I studied several different pear tart recipes both vegan and non-vegan, and this recipe below is something I came up with. I decided to share it here. Terry and I loved them, and I’ll definitely make them again! I just sliced pears and baked with the filling instead of cooking them in syrup in advance because these pears were so perfectly sweet.<\/p>\n

Vegan Pear Tart Recipe
\n(makes 4 small individual tarts)<\/p>\n

crust:
\n1 1\/2 cup flour
\n1\/2 cup almond meal
\n2 tablespoons ground flax seed
\n6~8 tablespoons melted coconut oil
\n2~3 tablespoons agave syrup
\n1\/4 teaspoon salt
\n1\/4 teaspoon baking soda<\/p>\n

Bake at 350F for about 10 minutes.<\/p>\n

filling:
\n2\/3 cup almond meal
\n1 tablespoon flour
\n7 tablespoons sugar
\n6 tablespoons melted coconut oil
\n1\/4 cup unsweetened apple sauce
\n1\/8 teaspoons brandy
\na few drops of almond extract
\na pinch of salt<\/p>\n

sliced pears (plus lemon juice to prevent pears from darkening)<\/p>\n

Bake at 375F for about 25 minutes.<\/p>\n

apricot glaze:
\napricot preserve
\nbrandy
\nwater<\/p>\n

Brush glaze on baked tarts.<\/p>\n

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studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Pear Tarts September 2, 2012 My sister-in-law gave us beautiful pears from her yard. Per Terry’s request I made these tarts with them today . And these tarts are vegan! I studied several different pear tart recipes both vegan and non-vegan, and this recipe below is something I came up with. I decided to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-26210","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26210"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26210\/revisions"}],"predecessor-version":[{"id":26255,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26210\/revisions\/26255"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}