Caramel Pear Tart (Gluten Free, Dairy Free)

Weigh out the dairy free spread and then place in the freezer for 15 minutes to make sure it is really cold

Cut into cubes

Place the flour, caster sugar and dairy free spread in a food processor

Pulse about 5 times so the dairy free spread is broken up but still visible

Turn the food processor on so it is running on a low setting

Gradually pour in the cold water

Scoop into a ball, wrap in cling film and leave to chill in the fridge for an hour (it will stay fresh in the fridge for about 5 days in case you want to make in advance)

Preheat the oven to 180 oC

Roll out until the dough is about 5mm thick

Cut into 4 equal sized rectangles and place on a lined baking sheet

Lightly score a border 1 cm from the edge of each rectangle

Prick the middle with a fork

Bake for 8 minutes then remove from the oven and press down the middle rectangle, this will give you room to fill the tart

Return to the oven or 10 minutes or until the pastry is golden

Allow to cool

Place a tablespoon of the dairy free caramel sauce into the middle each tart

Top with the sliced pears

I also added a drizzle of dairy free chocolate sauce, but this is optional