Apple and Pear Tart

Ingredients

• 175 gspelt flour
• 120 galmond flour
• 30 ml (2 tablespoons)coconut blossom sugar
• 30 ml (2 tablespoons)vanilla extract
• 100 gcoconut oil
• 30 ml (2 tablespoons)water
• zest of ½ lemonlemon zest
• a pinchsalt
• 1½ jarsPuur Moes or Puur Compote van Hak
• 450 gpears, chopped
• 10 ml (2 teaspoons)lemon juice
• 52.5 ml (3½ tablespoons)arrowroot
• 10 ml (2 teaspoons)cinnamon

Instructions

1. 1

   Mix the dry ingredients

   Preheat the oven to 180°C. In a bowl, combine the spelt flour, almond flour, coconut blossom sugar, lemon zest and salt.

2. 2

   Make the dough

   Melt the coconut oil in a separate small bowl. Add it to the flour mixture with the vanilla extract and water, then mix and knead until you have a smooth dough. If it is still too sticky, add a little extra spelt flour.

3. 3

   Line the tin

   Grease a springform tin of about 22 cm with coconut oil. Press the dough into the tin to a thickness of about ½ cm.

4. 4

   Bake the base

   Bake the pastry base for 15–18 minutes.

5. 5

   Cook the fruit

   Meanwhile, put the applesauce, chopped pears, lemon juice and cinnamon in a small saucepan. Bring to the boil, then simmer until the pear pieces are soft.

6. 6

   Blend and thicken

   Blend the applesauce and pears with an immersion blender until smooth, with no large pieces of pear remaining. Take the pan off the heat and stir in the arrowroot.

7. 7

   Fill and chill

   Leave the mixture to cool for about 30 minutes. Spoon it into the tart case and refrigerate until set. If you like, finish with a dusting of cinnamon in a pattern.

What is apple and pear tart?

This is a Dutch-inspired fruit tart made with a pressed pastry base and a cooked apple-and-pear filling. Fruit tarts are familiar across Europe, and this version keeps the filling simple, letting the fruit and cinnamon provide most of its sweetness.

Spelt flour and almond flour make a tender, nutty base, while applesauce helps bind the pear into a smooth filling. Chilling the assembled tart allows the filling to set without baking it again.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 6g protein, 40g carbs, 14g fat.

The spelt flour, sugar, fruit and arrowroot supply most of the carbohydrates, while almond flour and coconut oil contribute much of the fat. Almond flour provides some protein, with smaller amounts from the flour and fruit. For a more balanced plate, serve a slice with plain yoghurt.

The spelt and almond base

Flour blend: spelt flour gives the crust structure, while almond flour adds a soft, crumbly quality. Mix them with the sugar, lemon zest and salt before adding the wet ingredients.

Dough texture: knead until the mixture comes together smoothly. If it feels too sticky to press into the tin, add a little extra spelt flour, as the method suggests.

Cooking the fruit filling

Soft pears: simmer the chopped pears with the applesauce, lemon juice and cinnamon until the pear pieces soften. This makes them easier to blend into the filling.

Smooth finish: blend thoroughly so the filling has no large chunks of pear. Stir in the arrowroot only after taking the pan off the heat.

Pressing and baking the crust

Even thickness: press the dough across the base and up the sides of the greased springform tin, aiming for about ½ cm throughout. A reasonably even layer helps the crust bake consistently.

Doneness cue: bake the base for 15–18 minutes, as directed. The recipe does not specify a colour cue, so follow the stated baking time and avoid leaving the thin crust in the oven longer than needed.

Cooling and setting

Cool first: let the fruit mixture stand for about 30 minutes before adding it to the crust. This gives it time to cool after cooking.

Chill to finish: refrigerate the filled tart until the centre is set. The recipe gives no precise chilling time, so allow enough time for it to firm before slicing.

Serving the tart

Cinnamon finish: a light dusting of cinnamon can be arranged in a simple pattern just before serving. Keep it subtle so it does not overpower the fruit.

What to serve alongside: offer slices on their own, or add a spoonful of plain yoghurt for a tangy contrast. The tart is also easy to portion for a dessert table.

Recipe notes & tips

• Grease the springform tin well with coconut oil before pressing in the dough.
• Keep the crust close to ½ cm thick so it bakes evenly.
• Check that the pear pieces are soft before blending the filling.
• Blend until there are no large pieces of pear left.
• Let the filling cool for about 30 minutes before assembling the tart.
• Chill the tart until firm enough to slice cleanly.

Variations

• Extra cinnamon: add a little more cinnamon to the cooked fruit if you prefer a warmer spice flavour.
• Lemon finish: add a little extra lemon zest to the crust for a brighter citrus note.
• Pear texture: reserve a few soft pear pieces and fold them through after blending for a less uniform filling.
• Decorative top: dust the chilled tart with cinnamon in a simple pattern before serving.
• Yoghurt topping: serve each slice with plain yoghurt for a tangy contrast.

Common mistakes to avoid

• Sticky dough: knead in a little extra spelt flour, as the method directs, before lining the tin.
• Uneven crust: press the pastry to about ½ cm thickness across the base and sides.
• Firm pears: simmer the fruit until the pear pieces are soft before blending.
• Lumpy filling: blend until no large pear pieces remain.
• Warm filling: let it cool for about 30 minutes before spooning it into the crust.
• Soft slices: refrigerate the assembled tart until the filling has set before cutting.

How to store

Keep the tart covered in the refrigerator and eat it within 3 days. Serve it chilled; reheating is not needed and may soften the filling.

Frequently asked questions