Ingredients (serves 4)
Cake pan (23-26 cm diameter)
Puff pastry (from the baker)
3-4 pears
2 Tbs. currants
2 Tbs. apricot jam
2 Tbs. almond flakes
200 g coconut yoghurt
Agave syrup or brown sugar
Vanilla (ground or as a pod)
Ghee (to grease)
Bread crumbs
some floura
little water or apple juic
Preparation
Grease the pan with Ghee and sprinkle with breadcrumbs. Roll the puff pastry about 1/3 thinner on a floured work surface, fit into the mold and cut off the edge. Peel and quarter the pears, then cut the quarters into thin slices and place them on the dough in a rosette. Boil the jam with a little water or apple juice and brush the tart with it. Spread currants and almonds on top and bake in the oven at 200 Celsius (932 Fahrenheit) degrees for about 25-35 minutes.
Beat the yoghurt with agave syrup or brown sugar and vanilla and serve with the tart.
