What’s a streusel tart? It’s a pie with a crumbly topping instead of a top dough. It’s a fancy name for an open-faced pie with crunchy bits of what’s usually a brown sugar-nut combo. It’s delicious.
This recipe is a variation on a recipe from Brown Eggs and Jam Jars by Aimée Wimbush-Bourque. The original recipe calls for sour cream, so to make it dairy free I swapped in a vegan yogurt with a little lemon juice. The coconut yogurt I used wasn’t ideal, and it didn’t give the creamy sourness I’d hoped for, but no one complained either.
I also added apples to one of the pear tarts for a bit more sweet-and-sour flavour. Apples are higher acid than pears, so they added a bit of tang in place of the sour cream, too.
I won’t give my recipe variation for copyright reasons, but you can find a review of the original recipe here and see more recipes for free from the cookbook (and the last couple instructions from this recipe) here.
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