Flaky Pear Dessert Tart (Vegan)
This easy pear dessert tart is the perfect fall dessert for company - even for novice bakers! This French pear tart is similar to a galette, so there is no custard to fuss over. The combination of a rustic, light and flaky whole grain pastry and just sweet enough roasted pears is absolute perfection.
Equipment
- Food Processor
Ingredients
- 1 cup whole grain rye flour
- 1 cup all purpose flour
- 1 cup vegan baking sticks divided, I used 2 Earth Balance Buttery Sticks
- 1 tablespoon cane sugar
- ½ teaspoon salt
- ½ cup ice water that just means very cold water!
- 4 to 5 medium ripe, firm pears
- ⅓ cup lightly packed brown sugar use ½ cup for sweeter taste
- ½ teaspoon ground cinnamon
Optional, for serving
- cashew cream or vegan ice cream
Instructions
Prepare the pastry
- Cut 1½ sticks of butter into small cubes and place in food processor with the flours, cane sugar, and salt. Pulse until the butter is in pea-sized pieces, about 10-12 pulses.
- Then, drizzle the water into the food processor while pulsing, just until dough comes together - it’s quick!
- Flour your surface, and knead the dough a few times until it comes together in a flattened disk. If dough feels a bit too sticky, just knead in a little more flour. Wrap disk in plastic wrap and chill in the fridge for one hour.
- Preheat the oven to 400°F (200°C). Cut a large piece of parchment and place on your work surface. Lightly flour it.
- Place chilled dough on floured parchment and roll out to roughly 10 x 14 inch (25 x 35 cm) rectangle. No need to get it perfect, rustic is what we’re after. Transfer the parchment to a rimmed baking sheet and place in the fridge for 15 more minutes while you slice the pears.
Assemble the tart
- Slice the pears, about ¼ - ⅓ inch (0.75 cm). Arrange them on the chilled dough, then scatter the remaining ½ stick of diced butter on top, and sprinkle over the brown sugar and cinnamon.
- Bake for 50-65 minutes, checking every 3 minutes after 50. You want the sugar looking bubbly, and the edges of the pastry golden brown (but not dark!) Let it cool for 5 minutes then transfer to a cutting board and slice into squares, using a sharp knife or pizza cutter.
- Leftover tart will keep well for up to 3 days in the fridge.