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–+ servings

Frangipane Pear Tart

Delicious tart to make during pear season. It takes a little time but well worth it.
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Course Dessert
Cuisine French
Servings 8
Calories 438 kcal

Ingredients
  
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Tart Dough

  • 1¼ cup white whole wheat pastry flour (or all purpose flour)
  • ⅓ cup maple sugar
  • ¼ tsp fine sea salt
  • 8 tbsp cold vegan butter cut into small pieces (one stick) I use Earth Balance Buttery Vegan Sticks
  • 2-3 tbsp ice water

Tart Ingredients

  • 2 tbsp vegan butter
  • 1½ cups almond meal
  • ⅔ cup coconut sugar
  • 3 tbsp aquafaba this is the liquid drained from canned garbanzo beans (it is a vegan egg substitute)
  • ½ tsp almond extract
  • 1 tsp vanilla
  • 2 Anjou or Bartlett pears peel, quarter, and cored
  • ⅓ cup apricot or fig jam heated and strained

Instructions
 

Tart Dough

  • Add flour, sugar, and salt to a food processor and pulse to mix.
  • Add chilled vegan butter a few pieces at a time and pulse until it resembles a coarse texture with butter pieces about the size of peas.
  • Add ice water 1 tbsp at a time pulsing after each addition just until the dough pulls together.
  • Pat dough into a ball and flatten into a disc. Wrap disc in plastic and refrigerate 30 minutes.

Tart

  • Roll chilled dough into a round shape and transfer to a 9½ inch tart pan with a removable bottom. Pat firmly into the bottom and up the sides of the tart pan trimming off any excess dough.
  • Refrigerate the tart shell until firm (about 30 minutes).
  • Preheat oven to 375°.
  • Line pastry shell with parchment paper and fill with beans or pie weights and bake for 20 to 30 minutes, checking frequently until the dough is a light gold color. (Pie weights are available on line at amazon.com or williams-sonoma.com)
  • In microwave melt vegan butter.
  • In mixing bowl combine melted vegan butter, almond meal, sugar, aquqfaba, almond extract, and vanilla extract.
  • Spread mixture in the tart shell. Slice the quartered pears crosswise into ⅛" thick slices.
  • Arrange each quartered pear with the core side down and stem toward the center of the tart pan.
  • Use the palm of your hand to flatten and fan each quarter of pear lightly pressing into the filling.
  • Bake tart until slightly golden in color and filling is firm to the touch in center of tart. About 40 to 45 minutes.
  • Cool tart on a cooling rack.
  • In a small saucepan, heat jam over low heat until it liquifies. Remove from heat and strain jam. Gently brush the top of the cooled tart with the strained jam.
  • Remove the tart by letting the sides fall away while holding your hand on the bottom of the tart pan.
  • Brush the strained jam on the top of the tart
  • This tart can be served warm or at room temperature.

Nutrition

Calories: 438kcalCarbohydrates: 52gProtein: 7gFat: 25gSaturated Fat: 4gSodium: 218mgPotassium: 147mgFiber: 6gSugar: 27gVitamin A: 146IUVitamin C: 3mgCalcium: 65mgIron: 2mg
Keyword vegan, plant based, pear, fruit
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