Another recipe born out of my friends baking competition this fall! If you missed the Vegan Cherry Chocolate Chip Cookies, check them out here. If you're vegan, a fan of almond flavors, and love a warm spiced dessert ‒ this one is for you.
If you are tired of pumpkin pie, apple pies, and all the classics, this is a perfect spin on a fall dessert. Let's get right into it! 🍐
INGREDIENTS
VEGAN TART DOUGH
2 cups All-Purpose Flour
4 tsp. Granulated Sugar
½ tsp. Salt
8 tbs. Vegan Butter, cold and cubed
4 tbs. Vegetable Shortening
2-4 tbs. Water, cold
VEGAN FRANGIPANE
7 oz. Almond Flour
4 tbs. Cornstarch
1 ¼ tsp. Baking Powder
½ cup Granulated Sugar
⅔ cup Vegan Butter, melted
½ cup Non-Dairy Milk
1 ½ tsp. Almond Extract
POACHED PEARS
4 Bosc or Bartlette Pears
2 cups Granulated Sugar
1 cup Brown Sugar
2 Chai Tea Bag
1 tsp. Cinnamon
¼ tsp. Ground Clove
¼ tsp. Ginger
¼ tsp. Cardamom
TOPPING
¼ cup Almonds, plain, oven-roasted, and rough chopped
Demerara Sugar, for topping
INSTRUCTIONS
VEGAN TART DOUGH
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold vegan butter and vegetable shortening. Use a pastry cutter or your fingers to blend the fats into the dry mixture until it resembles coarse crumbs.
Gradually add 2-4 tablespoons of cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press it gently into the pan, trim the edges, and prick the bottom with a fork. Chill again for 10 minutes before filling.
VEGAN FRANGIPANE
In a medium bowl, whisk together almond flour, cornstarch, baking powder, and granulated sugar.
Stir in the melted vegan butter, non-dairy milk, and almond extract until smooth and creamy. Set aside.
POACHED PEARS
Slice the pears in half, and remove the cores. Keep the stems on for visual aesthetic.
In a medium saucepan, combine granulated sugar, brown sugar, chai tea bag, cinnamon, clove, and ginger with 4 cups of water. Bring to a simmer.
Add the pears to the liquid and simmer gently for 15-20 minutes until tender. Remove pears and allow to cool slightly. Slice thinly.
ASSEMBLE THE TART
Preheat your oven to 350°F.
Spread the frangipane evenly into the chilled tart shell.
Fan the sliced poached pears over the frangipane in your desired pattern.
Sprinkle demerara sugar over the whole tart. Then, spread toasted almonds over the edges of the tart.
Place the tart in the oven and bake for an hour, or until the frangipane is golden and set.
VEGAN TART DOUGH
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold vegan butter and vegetable shortening. Use a pastry cutter or your fingers to blend the fats into the dry mixture until it resembles coarse crumbs.
Gradually add 2-4 tablespoons of cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours.
On a lightly floured surface, roll out the chilled dough to fit your tart pan. Press it gently into the pan, trim the edges, and prick the bottom with a fork. Chill again for 10 minutes before filling.
VEGAN FRANGIPANE
In a medium bowl, whisk together almond flour, cornstarch, baking powder, and granulated sugar.
Stir in the melted vegan butter, non-dairy milk, and almond extract until smooth and creamy. Set aside.
POACHED PEARS
Slice the pears in half, and remove the cores. Keep the stems on for visual aesthetic.
In a medium saucepan, combine granulated sugar, brown sugar, chai tea bag, cinnamon, clove, and ginger with 4 cups of water. Bring to a simmer.
Add the pears to the liquid and simmer gently for 15-20 minutes until tender. Remove pears and allow to cool slightly. Slice thinly.
ASSEMBLE THE TART
Preheat your oven to 350°F.
Spread the frangipane evenly into the chilled tart shell.
Fan the sliced poached pears over the frangipane in your desired pattern. My pears ended up being big enough so I had three halves leftover. You can enjoy them on their own, warm with a scoop of ice cream, or blend into a pear sauce.
Sprinkle demerara sugar over the whole tart. Then, spread toasted almonds over the edges of the tart.
Place the tart in the oven and bake for an hour, or until the frangipane is golden and set.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
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