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Tyttebær & Pear Autumn Tart

13. October 2017

Tyttebaer_1The lingonberries (tyttebær) were offering themselves to us for this cake, lots of them juicy, ripe and red in the forests of the valley. I love these berries because they are so easy to pick, firm and growing in clusters, so they practically fall into my hand. With their beautiful, deep red colour and bitter-sweet taste, they are among my favourites for an autumn dessert. And if you pair up the Lingonberry with the Pear, you get the perfect, harmonious relationship!

Minal took the berries, some pears, a tart recipe, and what we had in store in Dharma kitchen, and turned them into this mouth-watering, eye-pleasing, healthy autumn tart.

The tart is dairy-free and only sweetened with honey. It and can easily be made gluten-free by replacing the spelt flour with buckwheat.

photos by Raahi


Tyttebær & Pear Autumn Tart

Serves 10

Ingredients:

For the crust:

1 cup rolled oats

1/2 cup walnuts

1/4 cup honey

1/4 cup coconut oil, melted

1 tsp vanilla essence (optional)

1/2 tsp salt

75 g wholemeal spelt flour

For the filling:

2 medium pears, thinly sliced

2 cups fresh tyttebær (lingonberries)

1/2 cup honey

2 tbsp. chia seeds

6 tbsp warm water

1/4 cup coconut oil, melted

1 tsp vanilla essence (optional)

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

zest of 1 lemon (optional)

Directions:

  1. Preheat oven to 175ºC.
  2.  Combine the chia seeds with the water and set aside until it becomes a gel.
  3. Combine all of the crust ingredients in a food processor and pulse to mix.
  4. Grease the bottom of a 22 cm tart pan with a little coconut oil. Press the crust evenly all over the bottom of the pan.
  5. Place pear slices in a layer on top of the crust.
  6. Mix the tyttebær with the remaining ingredients (honey, coconut oil, spices, vanilla and lemon zest, if using) and stir until well combined. Fold in the chia seed gel mix.
  7. Pour the filling on top of the crust and pear layer and spread evenly. Bake for 35-40 minutes. Allow the tart to cool completely before removing it from the tart pan.
  8. Slice and serve on its own or with a dollop of crème fraîche.

With love, Leena

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leena_blogLeena is a writer. She also works in the kitchen in Dharma Mountain. 

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