Apple & Pear Streusel Tart

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Apple & Pear Streusel Tart

This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram. 

Ingredients

INGREDIENTS FOR PASTRY CASE (to fit a 7-inch round tart tin):

• 130g oats
• 30g walnuts
• 80g pitted dates
• 4 dried figs
• 2 tablespoon coconut oil
• 2 teaspoon vanilla essence
• 25g whole oats
• A tablespoon or so of water to work the dough if required

INGREDIENTS FOR FILLING:

• 1 large Bramley apple
• 2 large conference pears
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 4 – 6 tablespoon maple syrup or coconut sugar

INGREDIENTS FOR STREUSEL:

• 25 – 30g whole oats, blended to a flour
• 2 tablespoon vegan butter
• 3 tablespoon coconut sugar (or an alternative)
• ¼ cup pecan nuts roughly chopped 
• 2 teaspoon cinnamon
• Dash of sea salt flakes

Method

1. Blend the dried fruit and oats for the pastry case until achieving a crumb-like consistency
2. Place the mixture into a mixing bowl, adding coconut oil and vanilla essence, squeezing the mixture together with your hands until clumped together
3. Press the mixture into a tart tin and even the base and edges with a utensil such as the back of a teaspoon to get the pastry case as evenly fitted as possible
4. Blind bake for 10-15 minutes on 125°C to harden and dry out the case a little
5. Meanwhile, roughly chop the apple and pears and add to a medium saucepan with maple syrup, cinnamon and nutmeg. Stew these over a medium heat until soft and they begin to break down. (Note: Bramley apples are quite tart so add more sweetener to your desired taste as necessary)
6. Upon taking the pastry case out of the oven, add in the filling and set aside.
7. Blend the oats for the streusel to a flour consistency and rub butter in with cinnamon and a tablespoon of coconut sugar. Press the crumbs onto the pear and apple filling, scattering the chopped nuts, sea salt flakes and remaining coconut sugar over the tart. Bake in the oven on 175°C for approximately 25 - 30 minutes until golden
8. Delicious served with vegan cream, custard or ice cream