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Mini Rustic Pear Tarts

By 16/11/2016July 14th, 20187 Comments

Raw pastry crust, for the longest time, has been replaced by grinding nuts and sweetener in the food processor and adding some coconut oil or cacao butter to help set it up. But this pastry crust is so close to the real deal, it’s unbelievable.

It’s light and sweet a little bit doughy, which brings back memories of warm apple pie, freshly baked by Mom as a child. Yummy.

Just in time for the holidays, this crust is super versatile. I’ll be doing some more recipes using it in the coming months as we gear up for Christmas and Chanukah. So get into the kitchen and start practicing with it for when you’re ready to Wow friends and family for the holidays.

Pear Filling

makes enough for 3-4 mini tarts

600g ( 1 1/2 pounds ) ripe pears, cored
120g ( 1 cup ) coconut sugar
1 tsp cinnamon powder
1 tsp vanilla powder or extract
1 inch fresh ginger, minced
40g ( 1/4 cup ) raisins, soaked 1 hour
50g ( 1/2 cup ) pecans, walnuts or hazelnuts, soaked 8 hours and rinsed


  • Roughly chop the pears and toss into a bowl with all remaining ingredients.
  • The sugar will create a thick syrup after about 2-3 minutes of being combined.
  • Leave this to marinade while you make the dough.

Flakey Pastry Dough

makes enough for 3 – 4 mini tarts

115g ( ½ cup ) water
15g ( ⅛ cup ) cold pressed sesame or nut oil
75g ( ¼ cup ) honey, runny and clear
75g ( ½ cup ) cashews, soaked and rinsed
15g ( ¼ cup ) psyllium husk

45g ( ⅓ cup ) oat flour + more for rolling
60g ( ½ cup ) ground almonds
25g ( 1 ½ tbsp ) coconut flour


  • Blend the first set of ingredients until smooth.
  • Add the psyllium husk and blend to incorporate.
  • In a large mixing bowl, combine dry ingredients.
  • Add the wet to the dry and mix with your hands.
  • Allow to set for a few minutes before rolling the dough.
  • Divide the dough into 3-4 balls, dust one with oat flour and place it between two pieces of Teflex or wax paper.
  • Using a rolling pin, roll it into a round, about a 1/4 inch thick.
    Peel it off the sheet and place on a new Teflex sheet. Repeat with the remaining dough.
  • Place about 1/2 cup of the pear mixture into the centre of the dough rounds and then form the dough up around it. Pinch it lightly to seal it.
  • Drizzle some of the leftover juices, if there are any, into the holes of the pies.
  • Dehydrate for 6 hours at 118f, remove from the teflex and place onto mesh for an additional 2-3 hours or until the crust is dry all round and the pears are looking nice and “cooked”.


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