Dairy-Free Classic Pear Tart
Elevate your dessert game with this Dairy-Free Classic Pear Tart, a perfect balance of indulgence and simplicity. This elegant tart features a crisp, golden coconut oil pastry that's both buttery in texture and completely dairy-free. The filling shines with naturally sweet, ripe pears, delicately flavored with hints of maple syrup, vanilla, and warm cinnamon. A light dusting of almond flour ensures the crust stays perfectly flaky while absorbing the pears' juices. With a prep time of just 30 minutes, this tart is ideal for impressing guests without too much fuss, and it pairs beautifully with a dollop of whipped coconut cream for a fully dairy-free dessert experience. It's the ultimate autumn-inspired treat that caters to both vegan and dairy-free lifestyles, bringing fresh, seasonal flavors to your table.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Coconut oil, solid
- 3 tbsp Cold water
- 50 g Granulated sugar
- 1 pinch Salt
- 4 Ripe pears, peeled, cored, and sliced
- 1 tbsp Lemon juice
- 3 tbsp Maple syrup
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 50 g Almond flour
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
Cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to hold together. Be careful not to overwork it.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for about 15 minutes.
While the dough rests, prepare the pear filling. In a bowl, toss the sliced pears with lemon juice to prevent browning.
Add maple syrup, vanilla extract, and ground cinnamon to the pears, and gently toss to combine.
On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
Evenly sprinkle the almond flour over the base of the pastry. It will absorb any excess juice from the pears, keeping the crust crisp.
Arrange the pear slices over the almond flour in any desired pattern.
Bake the tart in the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the pears are tender.
Remove the tart from the oven and allow it to cool before serving.
Serve warm or at room temperature, optionally accompanied by a dollop of whipped coconut cream.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 147.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
