Moroccan Spiced Pear & Almond Tart with Date-Tahini Caramel

Ingredients

• 0.75 cup whole wheat pastry flour
• 3 tablespoons fine semolina
• 0.25 cup almond flour
• 3 tablespoons coconut oil, melted
• 2 tablespoons maple syrup, divided
• 0.25 teaspoon sea salt
• 2 tablespoons plant milk, unsweetened
• 2 large pears, sliced thin
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground ginger
• 0.125 teaspoon ground cumin
• 0.5 teaspoon vanilla extract
• 2 tablespoons tahini
• 4 whole pitted dates, soaked and chopped
• 2 tablespoons coconut cream
• 2 tablespoons pistachios

Instructions

1. 1

   Preheat oven to 375°F (190°C). Grease a 6-inch tart pan.

2. 2

   Mix ground flax seeds with 2 tablespoons warm water and let sit for 5 minutes.