Vegan Almond Pear Tart

Sweet and Tender Pears Laid Over a Bed of Pillowy Frangipane and Crisp Crust

Frangipane is a common in many European tarts. Traditionally, it is made by creaming butter, sugar, eggs, and almond flour together. The flavor of the frangipane is subtle almond and vanilla that pairs perfectly with the sweet pears. The pears can also be replaced with fresh berries and fruits of your choice. This is recipe an easy bake excellent and for any fall get together. I hope you guys try this recipe out and let me know in the comments below on what you think!

Ingredients

Crust

½ cup powdered sugar

½ tsp vanilla

1 ½ cups all-purpose flour

½ cup butter, cubed and chilled (Earth Balance Vegan Buttery Sticks)

Frangipane

½ cup unsalted butter (Miyoko’s)

½ cup + 1 tablespoon granulated sugar

1 3/4 cup almond flour

⅓ cup Just Egg

⅓ cup all-purpose flour

1 teaspoon pure vanilla extract

1 Pear (I used canned pears, but fresh extra ripe pears work too) Cut in fourths and sliced

Procedures

Crust

In a medium bowl, add the flour and sugar and whisk to combine. Add the cubed butter and cut into the flour with a pastry cutter or with your fingers. The texture should resemble wet sand. Add the vanilla extract and knead until a shaggy bowl forms. Wrap in plastic wrap and place into the fridge to chill for at least an hour.

After the hour has elapsed, remove the dough from the fridge. Preheat the oven to 350. Between two sheets of parchment paper, roll the dough out to about 1/3 inch thickness. Gently transfer to drape over a 9 inch tart pan and carefully fit the dough flush to the pan. Cut off the excess dough that overhangs the pan, and using a fork, poke holes on all along the bottom of the dough.

Place it in the oven and bake for 13 minutes. You don’t want the crust to be fully baked, but half baked. When the time has elapsed, remove the tart pan from the oven and set aside to cool.

Frangipane

In a large bowl, add the butter and sugar and whisk until creamed together and fluffy. Add the Just Egg and vanilla extract and whisk until combined. Add the flour and almond flour, and fold the dry ingredients into the batter until combined.

Scoop the fragipane into the tart pan and smooth out with a spatula. Then, place the pears on top of the frangipane in a decorative manner.

Place the tart pan in the oven and bake for 50 to 60 minutes or until the top is browned evenly. When the tart is finished baking, remove it from the oven and place on a cooling rack to chill. Once the tart is completely chilled, dust with powdered sugar and serve. To preserve, keep the tart in the fridge. Best enjoyed in the next three days.