Recipe adapted from Baked Explorations: Classic American Desserts Reinvented
It was pretty easy to veganize the recipe. The dough required one egg and I used one tablespoon of tapioca flour and a 1/4 of a cup of water as replacement. For the almond cream filling I added three tablespoons of flour, one teaspoon and a half of tapioca flour and a 1/4 of a teaspoon of baking powder to replace the egg and added another tablespoon of margarine. I added about 1/4 cup of water as well and processed the filling all in a food processor.
It was pretty easy to veganize the recipe. The dough required one egg and I used one tablespoon of tapioca flour and a 1/4 of a cup of water as replacement. For the almond cream filling I added three tablespoons of flour, one teaspoon and a half of tapioca flour and a 1/4 of a teaspoon of baking powder to replace the egg and added another tablespoon of margarine. I added about 1/4 cup of water as well and processed the filling all in a food processor.
Sweet Tart Dough: I rolled out the dough to about 10 inches in diameter, rolled up the edges to create a wall and used a knife to created a design around the edge.
Almond Filling: After I par baked the crust and allowed it to cool, I spread the almond filling about an 1/8 to a 1/4 of an inch evenly then fanned the "poached" pears around the crust lightly pressing them into the filling.
"Poached" Pears in Pear Juice, Whiskey and Vanilla
Baked!
It was delicious!
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