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!