Ginger and pear tart

serves 12

for the fruit compote 6 conference pears 75ml maple syrup 2 tsp cinnamon 2 tsp apple cider vinegar 100g currants

for the ginger pastry 300g gluten-free oat four (I use Bob’s Red Mill, available from Amazon or Ocado) 100g buckwheat four 150g honey 140g coconut oil, melted, plus extra for greasing 4 tsp ground ginger 1 tsp freshly grated ginger

to serve

coconut sugar Preheat the oven to 180C/gas mark 4. Grease a 24cm loosebottomed tart tin (2.5cm deep) with coconut oil.

To make the fruit compote, peel, core and chop all the pears into roughly 2cm chunks and place in a heavy-bottomed saucepan with the rest of the compote ingredients. Stir to combine and place over a medium heat. Cook for 30-40 minutes until the pears have completely softened, the mixture has reduced and is fairly thick.

Meanwhile, mix all the pastry ingredients together in a bowl until the mixture comes together. Place half of the mixture into the tin and press it with your fngers to line the base and sides. Bake for 10 minutes.

While the base is cooking, lay a large piece of clingflm on a surface and, using your hands, spread the other half of the pastry out into a circle that is large enough to cover the tart. If you want to cut out any design, do that now with a cookie cutter.

When the pear mix has thickened, spoon it on top of the pastry base. Flip the circle of pastry on to the top of the pie, pressing it down on to the rim of the tin, and trim the edges. Bake for 20 minutes until it is golden brown. Leave it to cool for 5-10 minutes.

Remove the tart from the tin and sprinkle a dusting of coconut sugar over it before serving.