Yield: 3 love tarts
2 firm Anjou pears, cored and diced
1 12-ounce (340g) package frozen raspberries, thawed and divided
1/3 cup (80 ml) plus 1 tablespoon organic sugar
2 tablespoons golden raisins
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
Preheat the oven to 375 degrees (Gas Mark 5). Put the pears into a medium mixing bowl and add 1 cup (240 ml) of the raspberries along with the organic sugar, raisins, and cinnamon, and toss well.
Combine the lemon juice and cornstarch in a small bowl and stir until the cornstarch is well dissolved. Add it to the pear mixture and stir well. Set aside while preparing the tart shells.
1 1/2 cups (360 ml) whole wheat pastry flour
1/2 cup (120 ml) almond meal
2 tablespoons organic sugar
1/2 teaspoon salt
1/2 cup (120 ml) organic canola oil
1/3 cup (80 ml) cold water
Have three 10-ounce (280g) ovenproof custard cups ready. Combine flour, almond meal, organic sugar, and salt in a medium mixing bowl and mix well.
Add the canola oil and mix with a fork or pastry blender until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough and all the water is absorbed.
Form the dough into a ball and roll it out between two sheets of waxed paper into a large circle about 15 inches (37.5 cm) in diameter. Cut the circles 1 1/4 inches (2.5 cm) larger than the rim of the custard cups and press the dough circles into the custard cups. You may have to gather the remaining dough into a ball and re-roll it for the third cup.
Fill the prepared tart shells with the pear mixture and press the edges of dough inward so only a small portion of the filling is exposed.
Place the filled custard cups on a large baking sheet and bake for 1 hour and 15 minutes. Cool completely and serve with warmed Raspberry Almond Sauce.
Raspberry Almond Sauce
1/4 cup (60 ml) plus 2 tablespoons organic sugar
1/4 cup (60 ml) water
3/4 teaspoon almond extract
Combine all the sauce ingredients in the food processor and puree completely. Transfer the sauce to a 1-quart (1 liter) saucepan and warm gently. Transfer to a attractive serving bowl and bring to the table to spoon over the tarts. Makes 1 cup (240 ml) of sauce.
Courtesy of http://www.vegparadise.com/cookingwith62.html