Vegan Pear Tart

An easy Vegan Pear Tart that is so flaky, sweet, & delicious! This vegan galette starts with a homemade vegan pie dough topped with apricot jam, perfectly sliced bosc pears, lemon juice, and a warming sugar-spice mix that ties all of the flavors together.

Thanks to their firm texture, Bosc Pears hold their shape perfectly when baked. Plus, they have nutty & spicy notes that blend perfectly with the cinnamon, ginger, lemon, & apricot jam we use in this galette.

If you loved my Baked Maple Cinnamon Pears or Vanilla Bourbon Poached Pears, then this pear tart is a must-bake for the Holidays!

Ingredient notes:

• Pie crust: I made my own homemade vegan pie crust, however, you can also use a store-bought one with just as much success. This cuts down on the prep time too!

• Cinnamon & Ginger: These are the spices I chose to use as I feel they really compliment the flavor of bosc pears. However, you can substitute them if you would like. Other good spices to use could be nutmeg or cardamom.

How to make a rustic pear tart

Make the vegan pie dough

As mentioned before, store-bought dough works. However, there is nothing quite as good as homemade pie dough!

The first step is to sift together the dry ingredients including the flour, sugar, and salt. Then, you're going to cut the cold vegan butter & vegan shortening into the dry ingredients until it's nice and crumbly.

The key here is to make sure the butter and shortening are COLD.

After that, add around 3 Tablespoons of water and mix the dough until it is firm. You don't the dough to be overly wet or sticky, but it should hold together when pressed.

Then, turn the dough out onto a sheet of parchment paper or plastic wrap, form into a flat disc, and wrap it up.

You're going to want to store the dough in the fridge for at least 2 hours before adding the filling. Letting the dough chill in the fridge allows the butter and shortening to firm up and is crucial for a flaky vegan pie dough!

Slice the bosc pears

Remove the pie dough from the fridge. Then, it's time to slice the pears!

First, slice the pears in half. Then, use a melon ball scoop or spoon to scoop out the seeds in the center.

Flip the pears over and cut off the stem and end of the pear. Then, cut each pear half in two and thinly slice.

I like to keep the pear wedges intact at the top because I love the look it gives to the pear tart. However, you can slice them completely through and style them however you want within the tart.

As a final step, top the pears with lemon juice. Make sure to rub it in between the slices so every pear is coated.

This helps to prevent the bears from browning and helps them release their juices when baking so they get super tender.

Roll out the pie dough

Now that the pears are prepped, it's time to roll out the pie dough. I like to tap it with a rolling pin first to loosen it up. Then, roll it out between two sheets of parchment paper into a large circle.

You can also roll the dough out on a well-floured surface if you don't have any parchment paper.

It should be about ¼ inch thick. It's important it's not too thin or the galette will fall apart or leak when baking. It's also important to make it not super thick or you won't have enough room to add the filling.

Add pear tart fillings

Now that the dough is rolled out, add the apricot jam to the tart. Make sure to leave a 1.5-2 inch layer around the edges of the pie dough as that will be rolled up later.

Then, take ⅓ of the sugar-spice mix and add it to the top of the apricot jam.

After that, layer on the pear slices. Make sure they are only on top of the apricot jam so you leave that same border around the pie dough.

Then, finish it off by coating the pears with another ⅓ of the sugar-spice mix. Make sure to rub the mixture between the pear slices so each slice gets coated.

Fold dough & add vegan eggwash

Once the filling is on, fold the dough edges up so that they partly cover the pears.

The thing I love most about this rustic pear tart is that this doesn't have to look perfect. Just make sure to press together any pie dough cracks so it doesn't leak while baking.

Then, use a pastry brush to brush the folded-up pie dough with the vegan egg wash.

I made my own vegan egg wash which I first used in my Vegan Challah Recipe. It's a mix of equal parts maple syrup and almond milk whisked together.

Adding this vegan eggwash helps give the pear tart crust even more crunch and helps it to brown when baking. Then, sprinkle the little bit of remaining sugar-spice mix over the pie crust.

Bake the pear galette

Finally, it's time to bake this pear galette! My trick to the perfect vegan galette? It all comes down to the baking time.

First, bake the galette at 425F for 15 minutes. Then, reduce the heat to 350F and continue baking for another 30-35 minutes until the pie dough has browned and the pear filling is soft & bubbling.

How to serve a pear tart

I highly suggest letting this pear tart cool a bit before slicing as it will be a little soft right out of the oven. Then, top it with a bit of ice cream or my favorite vegan salted caramel sauce to serve!

This pear tart makes the perfect dessert to serve to guests for any occasion including Thanksgiving, Christmas, or Easter! It's also much easier to make, but just as delicious, as a traditional pie.

FAQ & Tips:

Can I make this tart with a different fruit?

Definitely! While I do 100% think it works best with sliced bosc pears, you could also make it with apples for a similar texture and look. Permission may be another fun choice for the Holidays!

Can I make this tart refined sugar-free?

Definitely- You can substitute the cane sugar for coconut sugar or maple sugar. Just keep in mind that the tart will be slightly less sweet.

Can I make this pear tart gluten-free?

Probably, but I haven't tried it. The filling is naturally gluten-free so you'd just have to swap out the pie dough for a gluten-free one. Here is a recipe for a vegan & gluten-free pie crust.

How do I store leftover pear tart?

Let the pear tart cool completely before storing. Then, slice and store the slices between layers of parchment paper in a closed container.

The pear tart can be stored in the fridge for 3-4 days or in the freezer for up to 1 month. I recommend reheating in the oven at 200F until warmed throughout (usually 10-15 minutes) to reheat. However, you can also microwave to reheat.

I can't wait for you to try these beautiful & simple Vegan Pear Tart! It's the perfect vegan dessert for Thanksgiving or Christmas to serve to a crowd. Enjoy!

-TSG

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