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.
*This post is sponsored by Superfresh Growers. All thoughts & opinions are my own. Thank you for your support!*
When it comes to making a pear tart, you can't go wrong with Superfresh Growers Bosc Pears!
Thanks to their firm texture, Bosc Pears hold their shape perfectly when baked. Plus, they have nutty & spicy notes which blend perfectly with the cinnamon, ginger, lemon, & apricot jam we use in this dish.
If you're on the hunt for Bosc Pears to make this pear galette, their peak season is from September- April. This makes them the ideal pear to use in desserts for the Holiday season!
- 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 in anywhere from 2.5-3 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 inches 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 onto 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:
Definitely! While I do 100% think it works best with sliced bosc pears, you could also make it with apples. I think Superfresh Growers Autumn Glory Apples would work perfectly in this dish as they're so flavorful & hold their shape while baking.
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.
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.
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 made with Superfresh Growers Bosc Pears! It's the perfect vegan dessert for the Holidays and sure to be a hit. Enjoy!
More fruit-filled desserts you will love:
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Vegan Pear Tart
Vegan Pie Dough:
- 1 ¼ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- 4 Tablespoons cold vegan butter cubed
- 4 Tablespoons vegan shortening cubed
- 2.5-3 Tablespoons ice cold water
- 2 medium Bosc Pears
- 1 Tablespoon lemon juice about ½ lemon, juiced
- 1 Tablespoon apricot jam
- 2 Tablespoons sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Vegan egg wash
- ½ Tablespoon almond milk
- ½ Tablespoon maple syrup
Make the vegan pie dough:
- First, add the flour, sugar, and salt to a large mixing bowl and sift together.
- Then, add the cubed vegan butter and vegan shortening to the bowl. Use a pastry cutter or fork to cut the butter & shortening into the dry ingredients until you have a crumbly dough.
- Next, add in the ice water. I recommend starting with 2.5 Tablespoons and only going up to 3 Tablespoons if the dough is too dry.
- Once the water is added, mix until the dough comes together. It should not be crumbly or overly sticky but should be easy to press together when it is done.
- Remove the dough from the bowl and form it into a ball. Then, press it into a flat circular disk and wrap it in plastic wrap or parchment paper.
- Add the dough to the fridge to chill for at least 2 hours or ideally overnight. Letting the dough chill in the fridge allows the butter and shortening to firm up and is crucial for a flaky vegan pie dough!
Prep the Pears:
- After 2+ hours, remove the pie dough from the fridge and preheat the oven to 425F. Then, prep the pears.
- First, slice each pear 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.
- Next, top the pears with lemon juice. Make sure to rub the lemon juice into the pear slices so all crevices get 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 dough & add filling:
- Gently tap the dough disc with a rolling pin to loosen it. Then, remove the plastic wrap and roll the dough into a ¼ inch circle between two sheets of parchment paper.
- Take the rolled-out pie dough and add it to a baking sheet lined with parchment paper before adding the filling.
- Next, 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. Top the apricot jam with ⅓ of the sugar and spice mix.
- 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.
- Once the filling is on, fold the dough edges up so that they partly cover the pears. It’s okay if it isn’t perfect. Just make sure to press together any pie dough cracks so it doesn't leak while baking.
- Whisk together the maple syrup & almond milk in a small bowl to form the “vegan egg wash”. Use a pastry brush to brush the folded-up dough with the vegan egg wash. This will help it brown while baking.
- As a final step, sprinkle the remaining sugar and spice mix over the pie crust.
- Bake the tart:
- Add the baking sheet with the tart to the oven and bake 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
- Remove the tart from the oven and let cool for at least 10 minutes before slicing. After that, slice & enjoy!
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