• Prep: 30 Mins / Cook: 20 Mins
  • Serves 6
  • easy

Cinnamon-sweetened softened pears on a gluten free base, these vegan pear and lavender tarts are as delicious as they are pretty!

Gluten Free Dairy Free


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  • For the dough:
  • Vegan Butter Vegan Butter 100g 5 heaped tbsp
  • Cornstarch Cornflour 200g 1 & 2/3 cups
  • Brown Sugar Brown Sugar 20g 5 tsp
  • Water Water 20ml 3 tsp
  • Table Salt Table Salt a pinch a pinch
  • For the filling:
  • Pear Pear 4 4
  • Ground Cinnamon Ground Cinnamon 1 tbsp 1 tbsp
  • Agave Nectar Agave Nectar 1 tsp 1 tsp
  • For decoration:
  • Edible Flowers Edible Flowers small handful small handful
  • Flax Seeds Flax Seeds 3 tbsp 3 tbsp


  1. 1.*Note: I used a ridged 6 tartlet baking tray for this yummy dessert.*
  2. 2.For the dough: place the dry ingredients into a bowl with the butter and mix it with your hands until you get a grainy texture.
  3. 3.Now add the water and mix though untill you get a uniform dough. Transfer the dough into a plastic bag and reserve in the fridge for about 20 minutes.
  4. 4.When 20 minutes is up, remove from the fridge and divide into 2 pieces. Stretch the dough onto a floured surface and use a wooden roller to roll it to a thickness of 2mm.
  5. 5.Use a ring cutter to create 6 dough circles. Then grab your tartlet tray, brush the tray with a little oil to avoid the dough sticking as it cooks. Then drape the dough into each of the tartlet moulds.
  6. 6.Prick the dough with a fork and bake in the oven at 200°C for 20 minutes.
  7. 7.Peel and cut the pears into cubes. Place them into a pan with the cinnamon and agave and let it cook for 20 minutes on a low heat.
  8. 8.Once baked, fill the tartlets with the warm pears and use the edible flowers and seeds for decoration. A spoon of almond yogurt is also particularly tasty with this desert!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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