Vegan Classic Pear Tart
Delight your taste buds with this Vegan Classic Pear Tart, a plant-based twist on the beloved French dessert. Featuring a buttery, flaky crust made with vegan butter and a luscious almond-based filling, this tart is crowned with perfectly ripe pear slices arranged in an elegant fan pattern. Sweetened naturally and finished with a glossy apricot glaze, this dessert is as beautiful as it is delicious. Perfect for impressing guests or as a treat for yourself, this tart strikes the perfect balance between sweetness and lightness. With straightforward steps and wholesome ingredients like almond milk, ground almonds, and fresh pears, this recipe is a celebration of vegan baking at its finest. Ideal for special occasions or a simple weeknight indulgence, the Vegan Classic Pear Tart is guaranteed to be both a showstopper and a crowd-pleaser.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Vegan butter, cold and cubed
- 60 ml Iced water
- 100 g Granulated sugar
- 50 g Ground almonds
- 120 ml Unsweetened almond milk
- 15 g Cornstarch
- 1 tsp Pure vanilla extract
- 3 medium Ripe pears, peeled, cored, and sliced
- 1 tbsp Lemon juice
- 2 tbsp Apricot jam
- 1 tbsp Water
Instructions
Preheat the oven to 180°C (350°F).
In a large bowl, combine the flour and a pinch of salt.
Add the cold vegan butter cubes and use your fingers to rub them into the flour until the mixture resembles breadcrumbs.
Add the iced water slowly to the mix, stirring until the dough comes together into a ball. If necessary, add a little more water, 1 teaspoon at a time.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 15 minutes.
Roll out the dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom.
Carefully transfer the rolled dough to the pan, pressing it into the bottom and sides. Trim any excess.
Prick the bottom of the tart shell with a fork to prevent bubbling, then place it in the freezer for 10 minutes.
In a mixing bowl, whisk together the sugar, ground almonds, almond milk, cornstarch, and vanilla extract until smooth.
Pour the almond mixture into the chilled tart shell, spreading it evenly.
Arrange the pear slices on top in a fan pattern starting from the outer edge towards the center.
Brush the pear slices with lemon juice to prevent browning and enhance flavor.
Bake the tart in the preheated oven for 40 minutes or until the crust is golden brown and the pears are tender.
In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.
Remove the tart from the oven and immediately brush the pears with the warm apricot glaze.
Allow the tart to cool in the pan for 10 minutes, then remove the outer ring and cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.5 g | 163% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 423.6 g | 154% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 181.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 430 mg | 33% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1301 mg | 28% | |
*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.
