16 min.
pies & tarts
pear & raspberry pies with coconut pastry
active time 35 minutes start to finish 1 hour 25 minutes + refrigeration serves 4
¼ cup pistachios5 ripe pears, peeled, cored, chopped coarsely9½ ounces frozen raspberries, thawed¼ cup honey2 teaspoons all-purpose flour1 teaspoon vanilla bean paste1 teaspoon ground cinnamon1 tablespoon orange zest1 egg, beaten lightly1 tablespoon demerara sugarVanilla ice cream, to serve
COCONUT PASTRY
1⅔ cups all-purpose flour1 tablespoon sugar1 tablespoon sesame seedsPinch of fine salt3 ounces virgin coconut oil, chilled, cut into small pieces1 egg, beaten lightly
1. Make Coconut Pastry.
2. Pulse pistachios in a food processor until finely ground; transfer to a large bowl. Add pears, raspberries, honey, flour, paste, cinnamon and zest; toss gently to combine. Spoon mixture into six 1-cup ovenproof dishes.
3. Roll out pastry between…
