- This is a luxurious tray bake filled with juicy fresh pears and poppy seeds and topped with a marzipan crumble that also happens to be vegan.
- Preparation Time: 40 minutes plus 1 hour proving
- Cooking Time: 50 minutes
- Serves: 8-10 people
- 850g pears – peel, quarter, and core, cubed
- 1 tablespoon caster sugar
- 2 teaspoons vanilla extract
- 2 tablespoons poppy seeds
- For the base
- 200g spelt flour
- 40g caster sugar
- Pinch salt
- 100ml non-dairy milk
- 1 teaspoon vanilla extract
- 7g (1 sachet) dried yeast
- 40g non dairy margarine – cut into cubes
- For the Crumble
- 120g spelt flour
- 2 tablespoons brown sugar
- 60g non dairy margarine
- 100g marzipan
- 1-2 teaspoons vanilla extract
- Mix the pears, poppy seeds, sugar and vanilla together. Set aside.
- For the base, combine the flour, sugar, salt and margarine in a bowl. Gently warm the soya milk and vanilla extract in a small saucepan over a low heat. Pour this into a separate bowl, add the yeast to the milk and leave to stand for 10 minutes. (The milk must be just warm – if too hot it will kill the yeast!) Whizz the flour and milk mixture together to combine.
- Cover and leave to rise in a warm place for 30 minutes.
- Line a 25cm x 32cm baking tray with baking parchment paper. Roll the dough out on it creating a slight rim around the edge. Leave to prove (rise again) for about 20 minutes.
- Preheat the oven to 180C.
- To make the crumble, mix the flour with the sugar. Add the margarine and marzipan in little pieces, working them with your fingers to create a crumbly texture. Add the vanilla extract.
- Spread the pear mixture evenly over the base. Scatter the crumble over the filling.
- Bake for 40-50 minutes. Remove and leave to cool before cutting up into squares.
Tagged in: Dessert, Marzipan, Pears, poppy seed, Purim, tea, Vanilla Extract, Vegetarian, winter, yeast