Rooibos Poached Pear Tart

October 30th, 2012

This post is also available in: French

post image

Hope everyone in hurricane Sandy’s path is staying safe, warm, and dry.
Now to pears – what a perfect fall fruit. I mostly love their mild, grainy taste and versatility. They are great in sweets, but also work as a special addition in savouries. Right now I’ve got a pear tart going in the oven, but here is another one made earlier this week.

post image

Poaching is a cool way to prepare pears, it makes them sweeter and melt-on-your-tongue soft. Poach them in wine, spiced water, or tea, which is what I did here. Rooibos is a South African tea that I’m very fond of, it’s caffeine-free and has a nice, warming taste.

post image

And of course autumn is the time to eat all the cinnamon you can handle. I spiced the poaching tea with cinnamon and ginger and let it reduce to later use as a syrup.
Enjoy and stay cozy.

post image

Pear Tart
1 lemon- zest and juice
1 pear – cored and roughly chopped
1″ piece of ginger root – peeled and roughly chopped
1 tablespoon maple syrup
2 tablespoons chia seeds
3 tablespoons melted cacao butter
1/2 cup coconut sugar – powdered
1/2 tablespoon vanilla extract
1 1/2 cups oat flour
1/2 cup coconut flour
1/4 teaspoon salt

In a high-speed blender, combine the lemon zest and juice, pear, ginger, maple syrup, and chia seeds, set aside. In a bowl, mix cacao butter with sugar and vanilla, then add the pear mixture to combine. In a separate bowl, combine oat and coconut flours with salt, then mix the wet mixture in to make a dough. Press it into an 8″ diameter tart pan or square pan. Dehydrate at 115F for 6-8 hours, remove from the pan and dehydrate more until dry.

Spicy Rooibos Poached Pears
4 ripe, firm pears – peeled, cored, and halved
2 lemons – juice and zest
3 1/2 cups purified water
1/3 cup red Rooibos tea
1 cup coconut sugar
3 tablespoons maple syrup
3-inch piece ginger – peeled and chopped
1 cinnamon stick

Put everything in a large saucepan, bring to a boil. Lower the heat and simmer for 15 minutes. Take pears out, strain the liquid, leaving the ginger pieces and cinnamon stick in. Reduce the poaching liquid for about 30 minutes, until syrupy.

3/4 cup cashews – soaked for 4 hours
1 2/3 cup nut milk
1/2 cup agave syrup or other liquid sweetener of your choice
3/4 cup coconut oil
0.7oz/19g Irish moss – rinsed thoroughly and soaked in hot water for at least 10 minutes
1 tablespoon coconut sugar
3 cardamom pods – seeds crushed in a mortar and pestle
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons poaching syrup

In a high speed blender, combine cashews with 2/3 cup of nut milk, 1/4 cup agave, and half of the coconut oil until smooth. Set aside, don’t wash your blender. Blend 1 cup of nut milk with the Irish moss, coconut sugar, spices, poaching syrup, and the remaining half of coconut oil. Pour into a large bowl, fold in the cashew mixture, and mix well to incorporate. Fill the crust, let cool in the refrigerator to set. Top with 4 pear halves. Use the rest as a pudding topped with the remaining pears, sprinkled with the poaching syrup and toasted hazelnuts if you wish.

Tags: cinnamon, gluten free, pear, recipe, rooibos, tart

  • This looks like an amazing autumn-inspired recipe.
    I love rooibos and combined with poached pears on a delicious tart sound divine!
    Beautiful pictures as always!

  • valina says:

    It’s simply gorgeous!!!

  • What an absolutely stunning tart. I love the look of that filling and those gorgeous poached pears. Beautiful photos as always too :-)

  • Elenore says:

    Woooohoop! What a stunner! I see you have made yourself a new tabletop;) Perfect beside those delicate gorgeous tarts!

    I will definitely be making this in the near future!

  • Tanya says:

    I love rooibos, poached pears and autumn spices. This tart looks irresistible.

  • celia says:

    You are absolutely incredible Goubka. Just when i think you’ve made the most uniquely amazing recipe i’ve ever seen, the next recipe is a thousand times more creative !!

  • What a delicious recipe, if only I had some coconut sugar on hand! I might Amazon buy it just to make this sweet fella!

  • Beautiful presentation..You make me want a square pan now:)

  • What a gorgeous tart! The pairing of rooibos and pears sounds delicious, and that filling looks absolutely divine.

  • Anonymous says:

    Gorgeous and very creative!

  • ladymorgiana says:

    Fantastic recipe! Can’t wait to bake ot!

    • Ramlah says:

      This looks like an amazing autmun-inspired recipe. I love rooibos and combined with poached pears on a delicious tart sound divine!Beautiful pictures as always!

  • Uma says:

    I’m in love with your blog and this tart is so beautiful.

  • Tiffany says:

    I just found you via FoodBuzz and I am SO GLAD I did. LOVE your photography and recipes!

  • Mark Martin says:

    Hello! I will be looking forward to visit your page again and for your other posts as well. Thank you for sharing your thoughts about powder mixers in your area. I am glad to stop by your site and know more about powder mixers. Keep it up! This is a good read.
    Flow numbers for impellers have been published by the North American Mixing Forum, Post Mixing, and Fusion Fluid Equipment.
    Union Standard Equipment has a tremendous selection of powder mixers, ribbon blenders, and more. We carry machines made by Chamundra, Gemco, Patterson Kelley, Sprout, Stokes and more.

    powder mixers


    Email address will not be published. Required fields are marked *